Prepare the Avocado Cream. In a bowl, mash the avocado with a fork. Add Greek yogurt, chopped cilantro, lime juice, salt, and black pepper. Mix well to create a creamy avocado sauce. (Optional: use a food processor)
Heat the tortillas in a dry skillet or microwave them for a few seconds until warm and pliable.
Lay out the tortillas and spread a generous spoonful of the avocado cream in the center of each. Divide the chicken evenly among the tortillas. Top the chicken with cherry tomatoes, red onion slices, and a handful of mixed salad greens. Fold in the sides of each tortilla, then roll tightly from the bottom to create a wrap. Slice the wraps in half diagonally and serve immediately.