In a medium mixing bowl, combine shredded cooked chicken, mashed avocado, plain Greek yogurt, and the lime juice. Add salt, pepper, and garlic powder to taste. Stir in chopped cilantro until well incorporated.

Lay a tortilla flat on a surface. Optionally, warm the tortillas in a skillet for about 15 seconds on each side.

Spread a portion of the chicken and avocado filling evenly across the tortilla, leaving space around the edges.

Starting from one end, roll the tortilla tightly towards the other end, securing the filling.

Slice the rolled tortilla into bite-sized pieces or halves and serve immediately, or wrap in plastic for later.

Store leftovers in an airtight container in the fridge with lime juice to prevent browning.