In a medium mixing bowl, add your cooked shredded chicken, ripe mashed avocado, and plain Greek yogurt. Squeeze in about one tablespoon of fresh lime juice, and sprinkle in salt, pepper, and garlic powder to taste. Mix thoroughly until creamy yet maintain some texture.

Taste the filling and adjust seasonings. If a zestier kick is desired, add more lime juice or seasonings until it meets your preference.

Place a tortilla on a clean surface and spread the Chicken Avocado Salad filling evenly on it, leaving half an inch around the edges. Optionally add chopped red onions or cheese.

Starting from one end, roll the tortilla tightly while keeping the filling inside. Apply light pressure to create a snug seal and continue until you reach the other end.

Slice the rolled tortilla into bite-sized pieces, about 1 to 2 inches wide. Arrange on a serving platter and serve with salsa or salad on the side.

Wrap individual roll-ups in plastic wrap or store them in an airtight container if not serving immediately. They last in the fridge for up to three days.