In a large skillet, warm oil over medium-high heat. Sprinkle garlic powder, salt, pepper, and chili powder over the top of the chicken breasts. When the oil is hot, place the seasoned chicken in the skillet; it should sizzle. Sauté until each side develops some browning and the chicken is cooked through (juices should run clear), about 3 to 5 minutes per side, depending on the thickness of the chicken.

Take off heat and let the chicken cool. Then cut each breast into strips.

Lay the flour tortillas on a cutting board or baking sheet. Spread the salsa divided down the center of each tortilla. Sprinkle the shredded mozzarella divided down the center of each tortilla. Slice the avocado and place the slices in the center of each tortilla. Top the avocado with the cooked sliced chicken.

To wrap the tortillas: Carefully fold the bottom of the wrap up. Then fold in the sides over the filling.

To grill the tortillas: You should have some oil remaining in the skillet. If not, add more or use cooking spray on the outside of the wraps so they brown beautifully. Add the wraps seam side down to the same skillet used to cook the chicken. Press down on them as they cook. Cook on medium heat for about 3 to 4 minutes, flipping once, until the wrap is golden brown and the cheese is melted. Serve immediately with a side of salsa or sour cream.