Prep the chicken: Remove the skin and bones from the rotisserie chicken. Shred the meat into bite-size pieces. Aim for about 2 cups. Warm slightly in the microwave if you prefer a warm wrap.

Make the sauce: In a small bowl, mix Greek yogurt, light mayo (if using), Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning. You want it tangy, creamy, and a little smoky.

Toss the filling: In a larger bowl, combine shredded chicken with half of the sauce. Stir until coated. This ensures flavor in every bite and helps the wrap hold together.

Prep the veggies: Chop greens, slice cucumber and onion, and dice tomato. Pat tomato dry with a paper towel so the wrap doesn’t get soggy. Slice avocado last to keep it from browning.

Warm the tortillas: Heat each tortilla in a dry skillet for 15–20 seconds per side or microwave under a damp paper towel for 15 seconds. Warm tortillas are more flexible and less likely to tear.

Assemble: Lay a tortilla on a clean surface. Spread a thin layer of the remaining sauce down the center, leaving space at the edges. Add a handful of greens, a scoop of chicken, cucumber, tomato, onion, and avocado. Sprinkle cheese and herbs if using.

Roll it tight: Fold the sides over the filling, then roll from the bottom up, tucking as you go. Keep the wrap tight to prevent gaps and spills.

Toast (optional): For a crisp edge and melty cheese, place the wrap seam-side down in a skillet over medium heat for 2–3 minutes per side. You can also use a panini press.

Serve: Slice in half on a diagonal. Add extra sauce on the side or a squeeze of lemon. Enjoy immediately or pack for later.