If you are using pre-cooked choppped grilled chicken, skip to the next section. For fresh chicken: pat the chicken breasts dry. Rub with 1 tablespoon olive oil, then season both sides with 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Preheat a grill or grill pan to medium-high heat. Grill chicken 5–7 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Remove and let rest 5 minutes, then chop into roughly 1/2-inch pieces to yield about 2 cups chopped chicken.

Garlic aioli sauce

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 2 minced garlic cloves, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and add up to 1 tsp water to thin to spreading consistency if needed. Adjust salt, lemon or mustard to taste. Chill until assembly.

Wrap components

Prepare produce and chicken

Dice 1 ripe avocado and toss immediately with 1 tablespoon fresh lime juice and a pinch (about 1/8 tsp) of the salt and 1/8 tsp black pepper to prevent browning and season. Dice tomatoes to make 1 cup. Finely slice 1/2 cup red onion. Shred 2 cups lettuce. If using pre-cooked grilled chicken, chop or shred to make 2 cups and season lightly with remaining 1/4 tsp salt and 1/8 tsp black pepper if desired.

Assemble each wrap

Warm the large flour tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable. Lay a tortilla flat. Spread about 2 tablespoons of garlic aioli evenly over the center of the tortilla, leaving 1–1.5 inches clear at the edges. Layer 1/2 cup chopped grilled chicken in a line down the center, followed by 1/4 cup diced avocado, 1/4 cup diced tomatoes, 2 tablespoons sliced red onion, and 1/2 cup shredded lettuce. Sprinkle 2 tablespoons shredded cheese and 1/2 tablespoon cilantro over the top if using. Season lightly with a pinch of salt and pepper.

Roll and serve

Fold the bottom edge of the tortilla up over the filling, then fold both sides in and continue rolling tightly to form a wrap. If desired, place seam-side down on a warm skillet or panini press and grill 1–2 minutes per side until lightly golden and slightly crisp. Slice each wrap in half on the diagonal and serve immediately with extra garlic aioli on the side.