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Preheat the grill to medium-high heat and grease the grill grates.
Slice the 2 chicken breasts in half to make 4 cutlets. Pat the chicken dry with a paper towel and place in a bowl with the olive oil and salt and pepper to taste. Toss well to coat.
Place the chicken cutlets on the grill, and grill for 2-3 minutes per side or until the internal temperature of the chicken is 155F.
Remove from the grill and place on a cutting board or plate. Allow the chicken to rest for 5-10 minutes before slicing.
Microwave the wraps for 10-15 seconds.
Add the lettuce, followed by cheese, and then sliced chicken (¼ of everything to each wrap).
Wrap like you’d wrap a burrito, then cut in half and serve with avocado lime ranch dressing or your dressing of choice.
Store remaining wraps in the fridge in an airtight container for 4-5 days.