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Slice or pound the chicken breasts into four thin, even cutlets. Season with salt, pepper and a squeeze of lemon juice.
Add 160g Greek yoghurt to a bowl with a squeeze of Sriracha, salt and pepper. Mix well and evenly coat the chicken.
In a separate bowl, combine the breadcrumbs, Parmesan, garlic powder, paprika, oregano, salt and pepper.
Press each yoghurt-coated chicken cutlet into the breadcrumb mixture, making sure both sides are evenly coated.
Air fry at 190°C for 15 minutes (flip over for the last 5 mins), turning halfway through, or bake in a preheated oven at 190°C for 20–25 minutes, until the breadcrumbs are golden and crispy and the chicken is cooked through.
Meanwhile, prepare the Caesar dressing by combining all the dressing ingredients in a bowl and mixing well. Add a splash of water to loosen if needed.
Onto each tortilla wrap, add the creamy Caesar dressing, crispy chicken schnitzel, sliced tomatoes and avocado.
Fold tightly, slice in half and enjoy!