Start by patting the chicken breasts dry with a paper towel, then rub them with olive oil. Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over both sides of the chicken. This seasoning gives the chicken a smoky, slightly garlicky kick that pairs beautifully with the creamy avocado.

Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the chicken breasts on the grill. Cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F. You’ll know it’s done when the outside has those gorgeous grill marks and the inside is juicy and fully cooked. Remove from heat and let the chicken rest for 5 minutes before slicing.

While the chicken rests, slice your avocados, halve the cherry tomatoes, and thinly slice the red onion. Lay out your spinach leaves and tortillas so everything is ready to assemble. This step always gets me excited because the vibrant colors of the veggies just scream fresh and summery!

Lay a tortilla flat and start layering: a handful of spinach, a few slices of grilled chicken, creamy avocado, cherry tomatoes, and a sprinkle of red onion. Drizzle with ranch dressing or your favorite sauce if you’re feeling indulgent, then fold in the sides of the tortilla and roll it up tightly.

Cut each wrap in half diagonally for that picture-perfect presentation. Serve immediately with a side of fresh fruit, chips, or even a light summer salad. The combination of smoky chicken, creamy avocado, and crisp veggies is pure heaven in every bite!