Preheat your grill or stovetop pan over medium-high heat.
Rub the chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
Cook the chicken on the grill or in the pan for about 6-8 minutes per side, or until cooked through.
Remove the chicken from the heat and let it rest for a few minutes, then slice it into thin strips.
Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
Place the tortillas on a flat surface and divide the shredded lettuce, diced tomatoes, bell peppers, red onion, cilantro, and shredded cheddar cheese evenly among them.
Arrange the sliced chicken on top of the vegetables and cheese.
If desired, add a dollop of sour cream and salsa on top of the chicken.
Roll up the tortillas tightly, tucking in the sides as you go.
Slice the wraps in half diagonally and serve.
