Make the wrap dressing by combining the mayo, minced garlic, salt, pepper, lime juice, and finely chopped basil).

Butterfly the chicken breast and season it with salt, pepper, dried oregano, and garlic powder.

In a grill pan or a regular pan, over medium-high heat, add 1 tbsp of olive oil, and cook the chicken until fully cooked (for about 3-4 minutes on each side) and then let it rest for about 5 minutes. Note: The chicken breast is fully cooked when the meat thermometer reads 165°F (74°C).

Prep all the ingredients to assemble the wrap. Slice the tomatoes and the cooked chicken breast. Chop the iceberg lettuce and the green onions.

Assemble the wrap using half of each ingredient on each wrap. Start with the shredded cheese, then chicken, then tomatoes, iceberg lettuce, and finally, a generous drizzle of the dressing and fresh spring onions.

Wrap it.

Fry it in the pan for about 1-2 minutes on each side.