Prep your chicken: If using rotisserie chicken, remove the skin and shred the meat to get about 2 cups. If using cooked chicken breasts, dice them into small, bite-sized pieces.

Dice your veggies: Finely dice the celery and red onion. For a milder onion flavor, soak the diced pieces in cold water for 5 minutes, then drain.

Make the dressing: In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth. Taste and adjust seasoning.

Combine everything: Add shredded chicken, diced celery, diced red onion, and fresh dill to the bowl with the dressing. Fold gently with a rubber spatula until everything is evenly coated.

Chill for 10 minutes: Let the chicken salad sit in the fridge while you prepare the wrap ingredients to allow the flavors to meld.

Warm your tortillas: Microwave tortillas for 15 seconds wrapped in a damp paper towel, or heat in a dry skillet for about 20 seconds per side until pliable.

Assemble the wraps: Lay a tortilla flat. Place a lettuce leaf slightly off-center toward the bottom. Add a few slices of tomato and avocado (if using). Spoon about ¾ cup of chicken salad onto the lettuce.

Roll it up: Fold the bottom of the tortilla over the filling. Fold in the sides, then roll tightly away from you, keeping everything snug. Place seam-side down.

Slice and serve: Cut each wrap in half diagonally. Serve immediately or refrigerate for up to 4 hours.