Place chicken in a large sauce pan and cover with water. Bring to a boil; then cover and simmer until no longer pink in the middle (about 10 to 15 minutes). Transfer to a bowl
Meanwhile, combine hot sauce, 1 tablespoon lemon juice, paprika, garlic powder, and onion powder. Pour over warm chicken and then shred using two forks.
Combine carrots and broccoli.
In a small bowl, mash avocado and then combine with yogurt and 1 tablespoon lemon juice.
Top each tortilla with ¼ avocado mixture, ¼ carrot broccoli mixture and ¼ buffalo chicken. Roll up, slice in half and serve!
Notes
I like to layer my wraps, but if desired, you can combine the buffalo chicken, avocado mixture and carrots/broccoli into a 'chicken salad' and then fill tortillas, pitas, bread or whatever you're using.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/04/02/avocado-buffalo-chicken-wraps/