Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon. Drain any excess fat. Stir in the taco seasoning and water, bring to a simmer, and cook for 3-5 minutes until the sauce has thickened. Remove from heat.

Warm the large tortillas in the microwave or a dry skillet for about 15-20 seconds. This makes them more pliable and easier to fold.

Lay a warm tortilla on a flat surface. In the center, spread a layer of the cooked chicken mixture, leaving a generous border. Top with a dollop of Greek yogurt and salsa. Place a tostada shell on top.

On top of the tostada shell, layer the shredded lettuce, diced tomatoes, shredded cheese, and avocado slices.

Carefully fold the edges of the large tortilla up and over the center fillings, creating pleats as you go. Continue until all the fillings are enclosed.

Place the wrap seam-side down in a preheated non-stick skillet over medium heat. Cook for 2-3 minutes per side, or until the tortilla is golden brown, crispy, and the cheese is melted.