Prep the chicken. Pat chicken dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the chicken with olive oil, then coat with the seasoning blend.

Grill or pan-cook. Preheat a grill to medium-high or heat a grill pan/skillet over medium-high heat. Cook chicken 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly.

Make the sauce. Stir together Greek yogurt, mayo, lemon juice, Dijon, salt, and pepper. Taste and adjust—add more lemon for brightness or a pinch of paprika for warmth.

Warm the tortillas. Heat tortillas in a dry skillet for 20–30 seconds per side, or microwave wrapped in a slightly damp paper towel for 20 seconds. Warm tortillas roll without tearing.

Layer the fillings. Spread 1–2 tablespoons of sauce down the center of each tortilla. Add greens, tomatoes, cucumber, and onion. Top with sliced chicken, cheese, and avocado. Sprinkle herbs if using.

Roll it up tight. Fold the sides in, then roll from the bottom up, tucking as you go. For a café-style finish, place the wrap seam-side down on a hot skillet for 1–2 minutes to seal and lightly toast.

Serve or pack. Slice in half on a diagonal. Squeeze a little lime over the top if you like. Wrap in parchment or foil for a take-and-go lunch.