Step 1: Prepare the Chicken: Preheat the grill or a skillet over medium heat. In a bowl, toss the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper, ensuring they are evenly coated.
Step 2: Cook the Chicken: Grill or pan-fry the chicken breasts for about 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165F (74C). Let the chicken rest for 5 minutes before slicing or shredding.
Step 3: Prepare the Salad Ingredients: While the chicken is cooking, prepare the salad ingredients. Wash and chop the mixed greens, halve the cherry tomatoes, thinly slice the cucumber, and thinly slice the red onion.
Step 4: Assemble the Wraps: Lay each tortilla flat on a clean surface. Divide the mixed greens evenly among the tortillas, spreading them out to cover most of the surface.
Step 5: Add the Chicken and Salad: Top the mixed greens with the sliced or shredded chicken, cherry tomatoes, cucumber, and red onion. Add sliced avocado, if desired.
Step 6: Drizzle with Dressing: Drizzle your favorite salad dressing over the chicken and salad, using about 2 tablespoons per wrap.
Step 7: Fold the Wraps: Fold in the sides of each tortilla, then tightly roll up the wrap from the bottom, tucking in the ingredients as you go.
Step 8: Serve and Enjoy: Cut the wraps in half, if desired, and serve immediately. These are best enjoyed fresh to prevent the tortillas from getting soggy.
Tips: For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning. Feel free to substitute any vegetables you like in the salad. A sprinkle of crumbled feta cheese adds a nice salty tang.