Prepare cilantro cream sauce: Mix sour cream, cilantro, green onion, lime juice, salt, and pepper. Refrigerate for at least 10 minutes.

Warm flatbread: Heat each flatbread in a non-stick skillet over medium heat until warm and soft. Cover with foil and a kitchen towel to keep warm.

Prepare chicken: Pound chicken breasts to a uniform thickness.

Spice chicken: Combine ginger, paprika, garlic powder, salt, pepper, and cayenne (optional). Drizzle olive oil on the chicken and rub with the spice mixture.

Cook chicken (grilling): Grill whole chicken breasts over medium heat until juices run clear. Slice into strips.

Cook chicken (sautéing): Alternatively, slice chicken breasts into strips and sauté until browned and thoroughly cooked. Add oil if needed.

Sauté vegetables: Add onions and bell peppers to the pan and cook until crisp-tender.

Assemble wraps: Spread cream sauce on a warm flatbread. Add chicken strips, peppers, onions, and tomato.

Garnish: Top with additional cream sauce, salt, pepper, or spices, and a squirt of lime juice if desired.

Serve: Fold in half or roll up like a wrap.