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Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken strips and cook, turning occasionally, 6-8 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.
Meanwhile, wash, dry, trim, and halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips. Place in a medium bowl along with cabbage, carrots, almonds, and dressing. Toss to combine the filling and set aside.
Wash, dry, halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.
Place tortillas on a flat surface, divide chicken strips between them, then top with filling and avocado slices. Roll tightly to close and cut in half.
To serve, divide wraps between plates and enjoy!