Remove and discard the skin from your rotisserie chicken, then shred the meat into bite-sized pieces using two forks. The chicken should pull apart easily, creating tender strands that distribute evenly throughout each wrap. Season lightly with salt and pepper.

Whisk together mayonnaise, Greek yogurt, and honey mustard in a small bowl until smooth and well combined. This tangy-sweet sauce binds everything together while adding moisture and flavor. Taste and adjust seasoning as needed.

Wash and chop the romaine lettuce into thin ribbons. Dice the tomato, removing excess seeds to prevent soggy wraps. Slice the red onion paper-thin for a mild bite that won't overpower the other flavors. Having everything prepped makes assembly quick and efficient.

Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in damp paper towels for 20 seconds. Warm tortillas are more pliable and less likely to crack when rolling.

Spread 2 tablespoons of sauce down the center of each tortilla, leaving a 2-inch border on all sides. Layer with shredded chicken, lettuce, tomatoes, red onion, cheese, and avocado slices. Don't overfill – less is more for easy rolling.

Fold in the sides of the tortilla, then roll from the bottom up, keeping the filling tucked in tightly as you go. The key is maintaining even pressure while rolling to create a compact, neat wrap that holds together.