Wraps are mostly a matter of not overfilling them. Lay the filling in a strip just below the middle, fold the sides in first and only then roll, otherwise the whole lot drops out of the bottom. Warm the tortillas briefly in a dry pan, cold ones tear as you fold.
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Cut the chicken into strips, sprinkle with paprika powder and fry them through in olive oil.
Slice the avocado, dice the tomato and tear the lettuce into pieces.
Spread the wraps with yoghurt dressing and top with lettuce, chicken, avocado and tomato.
Roll the wraps up tightly, cut them across diagonally and serve.
Leftover chicken from yesterday is perfect for this. Black beans, sweetcorn or grated carrot make them more substantial. To take them along, wrap them tightly in baking paper and only cut them in half when you eat. With avocado inside they do have to be eaten the same day, or it discolours.
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