Prep the chicken: Pat chicken dry. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub all over the chicken.

Preheat the air fryer: Set to 380°F (193°C). Let it heat for 2–3 minutes so the chicken starts cooking right away.

Air fry the chicken: Place chicken in a single layer. Cook 10–12 minutes, flipping halfway. Aim for an internal temp of 165°F (74°C). If the breasts are thick, add 1–2 more minutes.

Rest and slice: Let chicken rest 5 minutes so the juices settle. Slice thinly against the grain.

Make the dressing (if using homemade): Stir together Greek yogurt, olive oil, lemon juice, Dijon, garlic, Worcestershire, Parmesan, salt, and pepper until smooth.

Toss the salad base: In a bowl, combine chopped romaine, tomatoes (if using), and Parmesan. Add 2–3 tablespoons dressing and toss to coat lightly. You want it glossy, not soggy.

Warm the tortillas: Microwave for 10–15 seconds or warm briefly in a dry skillet. This prevents cracking and makes rolling easier.

Assemble the wraps: Lay out tortillas. Add a bed of dressed romaine, top with sliced chicken, avocado, and a few croutons for crunch. Drizzle with a little extra dressing if you like.

Roll it tight: Fold the sides in, then roll from the bottom up, tucking as you go. For extra crunch, air fry the finished wrap at 360°F (182°C) for 2–3 minutes to toast the outside.

Serve or pack: Slice in half on a diagonal. Eat right away, or wrap tightly in foil or parchment for lunch on the go.