Preheat your grill or grill pan to medium-high heat.

In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper to make a marinade.

Brush the marinade evenly over both sides of the chicken breasts.

Grill the chicken breasts for 6-8 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.

While the chicken is grilling, prepare the avocado spread. Scoop out the flesh of the avocados into a bowl, add lime juice and chopped cilantro, then mash until smooth and creamy.

Warm the tortillas on the grill or in a dry skillet for 30 seconds on each side until pliable.

To assemble the wraps, spread a generous layer of the avocado mixture onto each tortilla.

Add a handful of shredded lettuce, diced tomatoes, sliced grilled chicken, and a sprinkle of shredded cheddar cheese over the avocado spread.

Optionally, add a dollop of sour cream for extra creaminess.

Roll up the tortillas tightly into wraps, slice in half, and serve immediately.