In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked chicken and sprinkle generously with taco seasoning. Stir for about 3–5 minutes until heated through and coated.

While the chicken warms, warm the large flour tortillas in the microwave for about 30 seconds until pliable. Arrange all fillings in small bowls for easy access.

On each warm flour tortilla, place a small corn tortilla in the center. Layer seasoned chicken, dollops of sour cream, salsa, cheese, and shredded lettuce, keeping the filling centered.

To seal, fold the edges of the flour tortilla over the filling, first folding the bottom, then in the sides, and finally rolling tightly from the bottom up.

In the same skillet, place the wrap seam-side down. Cook for 2–3 minutes until golden brown and crispy. Flip and grill the other side for another 2–3 minutes.

Once grilled, remove from the skillet and let sit for a minute. Cut in half diagonally and serve hot.