Slice chicken breast horizontally into two thinner cutlets (about 6 oz each) or into 1/2-inch strips. In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add chicken, toss to coat, cover and refrigerate for at least 15 minutes (up to 2 hours).

Cook chicken

Heat a nonstick skillet or grill pan over medium-high heat. Add a light drizzle of oil or spray. Cook the marinated chicken cutlets or strips 4-6 minutes per side (for cutlets) or 3-4 minutes until well browned and internal temperature reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then slice into bite-sized strips.

Prepare dressing

While chicken rests, whisk together Greek yogurt, Dijon, honey, lime juice, 1/8 tsp salt and 1/16 tsp pepper in a small bowl until smooth. Taste and adjust seasoning.

Assemble wraps

Lay out the two tortillas. Spread half of the yogurt dressing down the center of each. Divide mixed greens evenly between tortillas, then add sliced chicken, sliced tomato, sliced red onion, shredded cheddar and slices of avocado (slice avocado thinly and fan across). Spoon any remaining dressing on top. Fold the sides in and roll tightly to form a wrap. If desired, toast the wrap seam-side down in the skillet 1-2 minutes per side to seal and warm.

Serve

Slice each wrap in half on the diagonal. Garnish with chopped cilantro and a lime wedge if using.

Side: Roasted Sweet Potato Wedges

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Wash and scrub the sweet potato. Cut into 8 even wedges (halve lengthwise, then cut each half into 4 wedges). Place wedges in a bowl and toss with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp kosher salt and 1/8 tsp black pepper until evenly coated.

Arrange wedges in a single layer on the prepared baking sheet, cut side down. Roast 20-25 minutes, flipping once halfway, until edges are browned and centers are tender when pierced with a fork.

Remove from oven and season to taste with a pinch more salt. Serve warm alongside the wraps.

Optional garnish & serving

Sprinkle chopped cilantro over the sliced wraps and wedges. Serve lime wedges for squeezing over avocado or sweet potatoes.