Instructions

• In a small bowl, stir together 1/4 cup Greek yogurt (or sour cream), 1/4 cup light ranch dressing, 1 tablespoon minced cilantro or parsley, and salt and pepper to taste. Taste and adjust seasoning if needed; set the sauce aside.
• If your cooked chicken is not already chopped or shredded, chop or shred it so it’s ready to use.
• Slice the avocado (peeled and pitted) and the tomato. If using cheese, have the 1/4 cup shredded cheddar or mozzarella ready.
• Lay the four medium flour tortillas flat on a clean work surface.
• Divide the 2 cups cooked chicken into four equal portions (about 1/2 cup per tortilla). Place one portion down the center of each tortilla.
• Divide the avocado slices and tomato slices evenly among the tortillas and arrange them on top of the chicken.
• If using cheese, sprinkle the 1/4 cup shredded cheese evenly over the fillings (about 1 tablespoon per tortilla).
• Divide the yogurt–ranch sauce evenly among the four tortillas (about 2 tablespoons per tortilla). Drizzle or spoon the sauce over the fillings.
• Fold the sides of each tortilla in toward the center, then roll tightly from one end to the other to form burrito-style wraps. Secure with a toothpick if needed and serve immediately.