Add the chicken, spices, and seasonings, except the oil, and combine them in a bowl.
Place a pan over medium-high heat, add oil, and sear the chicken for 4-5 minutes or until just cooked through. Remove and set aside. If your pan isn’t large enough, do this in batches to avoid steaming the chicken.
Add the high-protein yogurt and garlic to a bowl and mix well. Season to taste.
To assemble the wraps, lay one large wrap and spread it with garlic yogurt. Place the lettuce, tomato, chicken, cheese, and chips (if using) on the plate. Place one small wrap over the top and fold the large wrap around the small to create a pentagon-style shape. Once rolled, sit it on the seam side to prevent it from unwrapping.
In a dry pan over medium heat, add the Crunchwrap seam side down and toast for 2 minutes or until golden. Flip and repeat. Remove from the pan. Slice the crunch wrap in half and dig in.
Store in airtight containers, food-safe paper, a ziplock bag, or aluminium foil. It will last 4 days in the fridge and 3 months in the freezer. It can be eaten cold or hot and reheated in an air fryer, pan, oven, or microwave.