Wrap Recipe

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey (if using), garlic powder, salt, and black pepper until smooth and well combined. Taste and adjust seasoning; add a little more lemon juice for brightness or honey for sweetness. Set aside.

Warm tortillas

Warm the flour tortillas to make them pliable: heat in a dry skillet over medium for 10–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Alternatively, microwave one tortilla under a damp paper towel for 15–20 seconds.

Prepare fillings

If your chicken is cold, toss it briefly with 1–2 tablespoons of the prepared dressing to moisten and flavor. Slice the tomato, avocado, cucumber and chop the lettuce and herbs so everything is ready to assemble.

Lay one warmed tortilla flat. Spread about 1½ tablespoons of the dressing down the center of the tortilla, leaving a 1-inch border on each side.

Add ½ cup shredded chicken down the center on top of the dressing. Sprinkle 1/4 cup shredded cheddar over the chicken.

Top with ½ cup chopped romaine, some diced tomato (about 2 tablespoons), a few slices of cucumber, 1/4 of the sliced avocado, and a sprinkle of red onion and chopped cilantro or parsley.

If using optional add-ins, scatter a small amount (about 1 tablespoon pickled jalapeños or 1 tablespoon crushed chips) over the fillings for heat or crunch.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to close. Repeat with remaining tortillas and fillings.

Optional — toast the wrapped sandwiches: heat a dry skillet or panini press over medium heat. Place seam-side down in the skillet and press gently, cooking 2–3 minutes per side until golden and warmed through (this helps seal the wrap).

Slice each wrap in half on the diagonal and serve immediately with extra dressing on the side.