In a mixing bowl, whisk together Greek yogurt, mayonnaise, ranch seasoning mix, lime juice, minced garlic, and cilantro until smooth and creamy. Taste and adjust seasoning. Cover and refrigerate while you prep the remaining ingredients.

Warm the cooked chicken in a skillet over medium heat with a sprinkle of taco seasoning, stirring for 2 to 3 minutes until heated through and well coated. If starting with raw chicken, cook fully then shred or dice into small pieces.

Slice the avocados and toss immediately with fresh lime juice to prevent browning. Pat lightly with a paper towel if they seem watery.

Warm the flour tortillas in a dry skillet for 30 seconds per side or in the microwave for 20 to 30 seconds until soft and pliable. Do not overheat or they will crack when rolling.

Lay each tortilla flat on a clean surface. Spread about 2 tablespoons of the cilantro ranch sauce down the center, leaving about 2 inches clear on each side.

Layer on about 1/3 cup of seasoned chicken, followed by avocado slices, shredded mozzarella, diced red onion, and fresh cilantro. Add a small squeeze of lime juice. Do not overstuff.

Fold the bottom edge of the tortilla up over the filling, fold in both sides firmly, then roll forward tightly to seal. Place seam-side down.

Heat a dry skillet over medium heat and toast each burrito seam-side down for 2 to 3 minutes until golden and lightly crisp.

Slice each burrito in half diagonally with a sharp knife in one clean motion. Serve immediately with extra ranch sauce and lime wedges on the side.