Preheat oven to 400˚F.
Place chicken in a baking dish, coat with 1 teaspoon olive oil, ¾ teaspoon salt and paprika. Bake for 25-30 minutes, or until juices run clear, and chicken registers 165℉ on an instant-read thermometer. Transfer to cutting board, rest for 5 minutes and slice.
In a medium bowl, combine yogurt, water, 2 teaspoons oil, vinegar, chives, dill, garlic powder, ¼ teaspoon salt and pepper until smooth.
Lay out tortillas on a clean work surface and layer each with lettuce, chicken, avocado and tomato. Top each with ranch then fold in one end and roll tightly to create wrap.
