In a large skillet over medium heat, add diced chicken seasoned generously with salt and pepper. Sauté for about 15 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.

While the chicken cooks, combine ½ cup of Greek yogurt and ½ cup of freshly grated parmesan cheese in a mixing bowl. Stir until fully blended.

Wash and prepare your romaine lettuce by tearing it into bite-sized pieces and dice a juicy tomato into small cubes.

Once the chicken is fully cooked, transfer it to a plate and allow it to rest for 3-5 minutes.

To assemble, lay a warm flour tortilla on a clean surface. Place a generous amount of sliced chicken at the center, followed by the creamy sauce, lettuce, and diced tomatoes.

Carefully roll the tortilla tightly from the bottom up, tucking in the sides as you go to secure all fillings.