In a medium bowl, combine the chicken breast with olive oil, garlic powder, paprika, onion powder, cumin, salt, black pepper, and lime juice. Toss thoroughly until the chicken is evenly coated with the seasoning mixture. Allow the chicken to marinate for 15–30 minutes if time allows for enhanced flavor.

Heat a skillet over medium-high heat and cook the chicken for approximately 5–6 minutes per side, or until it reaches an internal temperature of 165°F. Alternatively, bake at 400°F for 20–25 minutes or air fry at 380°F for 12–15 minutes. Allow the chicken to rest for 5 minutes before slicing into thin strips.

In a small bowl, prepare the high-protein spread by mixing together the Greek yogurt, Dijon mustard, lime juice, garlic powder, salt, and black pepper until smooth and creamy.

Wash and thoroughly dry the romaine lettuce. Slice the tomato and red onion into thin pieces. Cut the avocados in half, remove the pits, and slice or mash the flesh depending on your preferred texture.

Lay each whole wheat tortilla flat on a clean work surface. Spread approximately 2 tablespoons of the Greek yogurt mixture evenly over the center of each tortilla.

Divide the sliced chicken evenly among the tortillas, arranging it over the yogurt spread to create a protein-rich base layer.

Top each wrap with avocado slices, shredded lettuce, tomato slices, red onion, and shredded reduced-fat cheddar cheese, distributing the ingredients evenly.

Fold the sides of each tortilla inward slightly, then roll tightly from the bottom upward, keeping the fillings tucked securely inside.

For additional texture, place the wraps seam-side down in a lightly heated skillet and cook for 1–2 minutes per side until lightly golden and warmed through.

Slice each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper or foil for convenient grab-and-go lunches.