Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, mix the shredded chicken, cheese, Greek yogurt (or sour cream), salsa, and seasonings.
Warm the tortillas slightly in the microwave or on the stove so they’re easier to roll.
Scoop 2-3 tablespoons of filling onto each tortilla, roll it up tight, and place seam side down on the baking sheet.
Spray the tops with avocado oil spray.
Bake for 12-15 minutes or until golden brown and crispy.
Let them cool slightly before serving so you don’t burn your mouth like I did the first time.