Prepare Protein: Season chicken with paprika, garlic powder, salt, and pepper. Grill or pan-sear until fully cooked, then shred or dice.
Cook Vegetables: Sauté onions and bell peppers for 3–5 minutes until soft. Keep lettuce and tomato raw for freshness.
Make Sauce: Combine Greek yogurt with lime juice, chili powder, and a pinch of salt. Mash avocado and mix in for extra creaminess if desired.
Assemble Crunchwrap: Lay a tortilla flat. Place protein in the center, add vegetables, lettuce, tomato, cheese, and crunchy layer (baked chips or chickpeas). Drizzle with sauce. Fold edges toward the center to form a hexagonal shape.
Cook Crunchwraps: Heat a skillet over medium heat. Place folded Crunchwrap seam-side down and cook 2–3 minutes per side until golden and crispy. Serve immediately.
