Prep the sauce: In a small bowl, stir together 1/3 cup Greek yogurt (or mayo), 1 teaspoon Dijon, 1 teaspoon olive oil, 1–2 teaspoons lemon juice, a small minced garlic clove (or 1/4 teaspoon garlic powder), a pinch of paprika, salt, and pepper. Taste and adjust. You want tangy, creamy, and lightly seasoned.

Season the chicken: If your chicken is plain, toss it with a drizzle of olive oil, a sprinkle of paprika, salt, pepper, and a squeeze of lemon. Shredded rotisserie works great here.

Prep the vegetables: Wash and dry your greens. Slice cucumber and tomatoes. Thinly slice red onion. Cube or slice avocado if using. Chop cilantro or parsley.

Warm the wraps: Gently warm gluten-free tortillas in a dry skillet over medium heat for 20–30 seconds per side, or microwave between damp paper towels for 10–15 seconds. Warm wraps bend without cracking, which makes rolling easier.

Assemble: Lay a warm wrap on a board. Spread 1–2 tablespoons of sauce in the center. Add a handful of greens, a portion of chicken, cucumbers, tomatoes, a few onion slices, and avocado. Sprinkle herbs and cheese if using.

Roll it up: Fold the sides in, then roll from the bottom up, keeping everything snug. If your wrap is fragile, use a small piece of parchment or foil to help hold it together.

Serve: Slice in half on a diagonal. Add extra sauce or a squeeze of lemon on the side. Enjoy immediately.

For meal prep: Pack chicken, veggies, and sauce in separate containers. Assemble just before eating so the tortillas stay fresh and don’t get soggy.