1-First, prepare all your ingredients: Wash and dry the romaine lettuce leaves thoroughly, then dice the grape tomatoes, avocado, and celery. Shred or dice the cooked chicken breast to make it easy to mix.

2-Second, cook the bacon until it’s crispy; this can be done in a skillet or oven for about 5-10 minutes. Once done, chop it into small pieces and set it aside to cool.

3-Third, in a medium mixing bowl, stir together the Greek yogurt, mayonnaise, lemon juice, green onions, and parsley. Season this dressing with salt and pepper to your taste for a balanced flavor.

4-Fourth, in a large mixing bowl, combine the diced chicken, chopped bacon, halved grape tomatoes, and chopped celery. For a nicer look, reserve some ingredients to sprinkle on top later.

5-Fifth, add the dressing to the large bowl and gently toss everything until the ingredients are evenly coated. Take care not to mash the avocado if you’re adding it now.

6-Sixth, gently fold in the diced avocado to keep its creamy texture intact. This step adds richness without overpowering the other flavors.

7-Final step: Spoon the mixture onto the romaine lettuce leaves to form wraps. Serve right away or chill for 15 minutes to let the flavors blend. If you’re packing for a meal, wrap in parchment paper.