Cut a slit in the tortilla from the very center down toward the edge. In a small bowl, combine sour cream and hot sauce.
Spread some of the sour cream mixture in the bottom left corner and top with some of the shredded chicken. Place some of the romaine above the chicken in the top left and top with some of the pico de gallo. Spread some of the mashed avocado next to the romaine in the top right, then place cheese in the bottom right.
Fold the chicken quadrant up over the romaine, then fold over the avocado, and finally fold down over the cheese. Repeat with remaining tortillas and filling.
Heat a small skillet over medium-high heat and grease with cooking spray. Place tortilla in skillet and cook until golden and crispy, 1 to 2 minutes per side. Press with a spatula to help flatten and seal the wrap together.