For the chicken:

• 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into thin strips
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• ½ tsp ground black pepper
• ¾ tsp salt

For the grilled avocado:

• 2 ripe but firm avocados, halved and pitted
• 1 tbsp olive oil
• ½ tsp lime juice
• ¼ tsp salt
• ¼ tsp black pepper

For the wrap assembly:

• 6–8 large flour tortillas or whole-wheat wraps (8–10 inch)
• 1 cup shredded romaine lettuce or mixed greens
• 1 cup thinly sliced red cabbage (optional for crunch and color)
• 1 medium red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ½ cup fresh cilantro leaves, roughly chopped
• Lime wedges, for serving

For the creamy lime sauce:

• ½ cup Greek yogurt or sour cream
• 3 tbsp mayonnaise
• 1 ½ tbsp fresh lime juice
• 1 tsp lime zest (optional but recommended)
• 1 small clove garlic, very finely minced or grated
• ¼ tsp ground cumin
• ¼ tsp salt
• 1–2 tsp hot sauce or sriracha (optional, to taste)

Optional extras:

• 1 small tomato, diced, or ½ cup pico de gallo
• Pickled jalapeños, to taste
• Corn kernels, fresh or grilled, about ½ cup