In a mixing bowl, combine the chicken strips, minced garlic, olive oil, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated with the marinade.

Let the chicken marinate for at least 10 minutes. This allows the flavors to penetrate the meat, making it more flavorful.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips.

Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. This ensures that the chicken is safe to eat and tender.

Remove the chicken from the skillet and set aside to cool slightly.

In a small bowl, mix together the mayonnaise, lime juice, and chopped cilantro (if using). This sauce adds a creamy, tangy flavor that complements the chicken.

Lay a tortilla flat on a clean surface. Place a handful of chopped romaine lettuce in the center, followed by a few halved cherry tomatoes, cooked chicken strips, and a sprinkle of shredded cheese.

Drizzle a spoonful of the prepared sauce over the filling.

Fold the sides of the tortilla inward, then roll it up tightly from the bottom to the top to enclose the filling. This technique helps to keep the filling secure inside the wrap.

Repeat the process for the remaining tortillas and filling.

Cut each wrap in half diagonally and arrange them on a serving platter. Serve with extra sour cream on the side for dipping.