Mix shredded chicken with finely chopped chipotle peppers in a bowl until well coated, allowing the smoky heat to meld into the meat.
Heat a non-stick skillet over medium heat and add vegetable oil, letting it shimmer and smell nutty as it warms.
Place a flour tortilla into the skillet, pressing gently to ensure contact with the hot surface, and cook until lightly golden brown on one side, about 1-2 minutes.
Flip the tortilla using tongs or a spatula, cooking the second side until golden and crispy; once done, remove and set on a plate lined with paper towels.
Spread a generous layer of the chipotle-seasoned chicken onto the center of the crispy tortilla, leaving about 2 inches free around the edges.
Add a handful of shredded lettuce, diced tomato, and cheese on top of the chicken, creating colorful layers inside the wrap.
Gently fold the sides of the tortilla inward over the filling, first folding one side, then the opposite, to create a compact packet.
Tuck and fold the bottom edge of the tortilla up over the fillings, then carefully continue rolling to seal the wrap tightly, pressing the seams slightly if needed.
Return the folded wrap to the skillet, seam side down, and cook over medium heat until the outer shell is crispy and golden, about 2-3 minutes, pressing gently with a spatula.
Flip the wrap carefully using tongs, cooking the other side until equally crispy and golden; listen for a satisfying crunch as it browns.
Remove the finished wrap from the skillet and let it sit for a minute to cool slightly, then slice diagonally in half to reveal the layers inside.
Serve immediately, with extra salsa or dipping sauces if desired, and enjoy the crispy, smoky, and flavorful handheld wraps.
