First, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix together the smoked paprika, garlic powder, salt, and pepper. Rub this seasoning mixture all over the chicken until it's evenly coated.

Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the pan.

Cook for 5-7 minutes on each side, until the chicken is golden brown and cooked all the way through. The internal temperature should reach 74°C (165°F). Avoid moving the chicken too much to get a good sear.

Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is a crucial step to ensure the juices redistribute, keeping the meat tender and moist.

While the chicken is resting, we can make the dressing. In a medium mixing bowl, combine the Greek yoghurt, chopped dill, minced garlic, lime juice, and a pinch of salt. Stir until everything is well combined. Give it a taste and adjust seasoning if needed.

Now, prepare your vegetables. Wash the spinach and slice the red bell pepper and red onion if you haven't already. Halve and slice your avocado.

Dice the rested chicken into bite-sized pieces.

It’s time to assemble your fitness wrap! Lay a tortilla flat. Spread a generous layer of the yoghurt dressing down the centre. Top with a handful of spinach, followed by the diced chicken, sliced peppers, onions, and avocado.

Fold in the sides of the tortilla first, then tightly roll it from the bottom up to enclose the filling. I find that not overfilling the wrap is key. It's tempting, but a tightly rolled wrap holds together so much better.

You can serve the wrap immediately, or for an extra special touch, place the rolled wrap in a dry, hot pan for 30 seconds per side until lightly toasted and golden. Slice in half and enjoy!