Heat a skillet over medium-high heat and add oil. Sear the rotisserie chicken for about 6-8 minutes until golden brown and heated through. Let rest before slicing.

Wash and thinly slice the cucumber, bell peppers, and carrots into strips.

Warm the tortillas in a dry skillet for 10-15 seconds on each side or microwave wrapped in a damp paper towel for about 15 seconds.

Lay one warmed tortilla flat, layer sliced chicken, vegetables, and optional ingredients in the center.

Fold in the sides of the tortilla and roll tightly from the bottom up. Cut diagonally and serve immediately.