Pat your chicken breasts dry with paper towels and season both sides generously with salt, pepper, and the minced garlic. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat until it shimmers. Once the pan's hot, add the chicken and cook for 5-6 minutes on the first side without moving it around.

Flip the chicken and cook the other side for another 5-6 minutes until the internal temperature hits 165°F. I use a meat thermometer because I've overcooked chicken way too many times and there's no coming back from rubbery chicken. Let it rest for 2 minutes, then slice it into strips.

While the chicken rests, slice your avocados in half lengthwise and remove the pit. Scoop the avocado flesh into a small bowl and mash it slightly with a fork, then squeeze that lime juice over it right away. This is the step that actually keeps the chicken avocado wrap family version from looking sad an hour later.

Lay out your flour tortillas on a flat surface and spread about 1/2 tablespoon of mayonnaise down the middle of each one. Top with a handful of shredded lettuce, then divide the diced tomato and cheese evenly among all four tortillas.

Add your sliced chicken on top of the cheese, then do the same with the mashed avocado. Don't overcrowd the center or your wrap will burst open when you roll it, which I definitely learned the hard way once.

Roll each tortilla tightly from bottom to top, tucking in the sides as you go. I fold the left and right sides in first like I'm wrapping a burrito, then roll from the bottom up. Cut each wrap in half diagonally if your family likes that presentation, or leave them whole if you're in a hurry.