First, cut the leftover roasted pumpkin into small pieces.
Next, season the chicken breast with salt, pepper, garlic powder, and smoked paprika.
Then, cook it in a skillet until done, then slice it.
Meanwhile, mix the Greek yogurt with the lemon juice, then season with salt and pepper.
Next, warm the tortilla.
Then, spread it with the yogurt sauce.
After that, layer on the lettuce, roasted pumpkin, chicken, and avocado.
Then, crumble some feta on top.
Finally, fold in the two sides of the tortilla, then roll it up tightly.
For a vegetarian version, simply swap the chicken for spiced roasted chickpeas.
For extra fall flavor, season the pumpkin with smoked paprika, garlic, and chili instead of cinnamon before roasting, since this way it won't taste sweet, but instead becomes a savory, spiced filling.
