Prepare the chicken – Pat the chicken breast dry with a paper towel. Coat it with olive oil, garlic powder, black pepper, and salt.

Cook on a skillet or grill – Heat a pan over medium heat. Cook the chicken for about 5-6 minutes per side until golden brown and fully cooked (internal temperature reaches 165°F).

Rest and slice – Remove the chicken from the heat and let it rest for a few minutes. Slice it into thin strips for easy wrapping.

Mash the avocado – In a small bowl, mash the ripe avocado with a fork until smooth.

Add flavor – Mix in lime juice, Greek yogurt (or mayonnaise), and salt. Stir until well combined and creamy.

Warm the tortilla – Lightly heat the tortilla on a dry pan for a few seconds to make it more flexible.

Spread the avocado mixture – Evenly spread a generous layer of the avocado spread onto each tortilla.

Layer the fillings – Add chopped romaine lettuce, cherry tomatoes, red onion, shredded cheese, and fresh cilantro on top of the spread.

Add the sliced chicken – Place the cooked chicken strips on top of the fillings.

Wrap it up – Fold in the sides of the tortilla, then roll it tightly from the bottom up to create a secure wrap.

Slice and serve – Cut the wrap in half for easy handling and serve immediately. Enjoy.