In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lime juice, salt, and black pepper until smooth and homogenous. Taste and adjust seasoning if needed. This will be the spread applied to tortillas.

Warm tortillas

Warm tortillas for easier rolling: wrap the stack in a damp paper towel and microwave 20–30 seconds, or heat individually over a dry skillet for 10–15 seconds per side until pliable.

Assemble each wrap

Lay one warmed tortilla flat. Spread about 2 tablespoons of the prepared spread evenly over the tortilla, leaving a 1-inch border. Layer 4 oz (about 1/4 of the protein portion) of the chosen cooked protein down the center, then add 1 cup mixed greens, a few tomato slices, a few cucumber slices, a few red onion rings, 1/4 sliced avocado, and 1/4 cup shredded cheddar. Do not overstuff — leave room to fold.

Fold the wrap by folding the short sides toward the center, then tightly roll from one long side to the other, tucking in the fillings as you go. Repeat for remaining tortillas.

Grilling & Finish

Prepare grill or pan

Preheat a grill pan or heavy skillet over medium heat. Brush the outer surface of each wrapped tortilla lightly with olive oil on both sides. Optionally mix softened butter with smoked paprika and brush the top side for extra flavor.

Grill the wraps

Place each wrap seam-side down on the preheated pan. Press gently with a spatula or grill press. Cook 2.5–3 minutes per side, or until the tortilla is golden brown with crisp edges and the cheese inside has melted. If using a grill with direct flame, monitor closely to avoid burning; adjust heat to medium-low if browning too quickly.

Rest and slice

Transfer grilled wraps to a cutting board and let rest 1 minute. Slice each wrap in half on the bias using a sharp knife. Serve immediately with extra lime wedges or your preferred dipping sauce.