Start by cutting the chicken into small, evenly sized bite-sized pieces so they cook at the same rate and stay tender. Place the chicken in a bowl and season it evenly with salt, black pepper, and paprika, tossing thoroughly to make sure every piece is coated. This step builds flavor early and helps the chicken taste well-seasoned all the way through.

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Let the chicken cook undisturbed for a few minutes to develop light browning, then stir occasionally until it is fully cooked through and juicy. Once done, transfer the chicken to a plate and set it aside so it can rest and retain its moisture.

While the chicken rests, prepare the creamy sauce. In a mixing bowl, combine the Greek yogurt, cream cheese, minced garlic, and finely diced onion. Stir until the mixture becomes smooth, thick, and creamy with no visible lumps. Take a moment to taste and adjust seasoning if needed, as this is the flavor base of the entire wrap.

Return the skillet to medium-low heat and add the prepared sauce mixture. Stir gently and allow it to warm through slowly for a minute or two. Keep the heat low and avoid boiling, as gentle warming helps the sauce stay creamy and prevents it from separating.

Add the cooked chicken back into the skillet and stir until every piece is evenly coated in the warm, creamy sauce. Let the mixture simmer briefly on low heat until everything comes together into a thick, cohesive filling that holds its shape but remains soft and creamy.

Spoon the creamy chicken filling into your wraps, layering in any optional vegetables you like for added crunch and freshness. Roll the wraps tightly, slice if desired, and serve warm right away, or allow the filling to cool slightly and portion it into containers for easy, high-protein meal prep throughout the week.