Peruvian Lomo Saltado-Inspired Chicken and Avocado Wraps

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

While the chicken cooks, in a small bowl, whisk together the cumin, smoked paprika, salt, black pepper, and lime juice to create the dressing.

Once the chicken is cooked, remove it from the heat and transfer it to a medium bowl. Add the diced avocados and chopped cilantro to the bowl with the chicken.

Pour the prepared dressing over the chicken and avocado mixture. Gently toss everything together until well combined.

Lay out the flour tortillas. Divide the chicken and avocado mixture evenly among the four tortillas.

Fold in the sides of each tortilla, then roll them up tightly to form wraps. Serve immediately.