Nacho chips: Preheat your oven to 180°C fan. Cut 2 wholegrain wraps into triangles and spread across a baking tray in a single layer. Spray lightly with olive oil and sprinkle with salt. Bake for 8–10 minutes until golden and crispy. Set aside to cool.
Chicken: Rub 2 chicken thighs with 1 tsp smoked paprika, 1 tsp garlic powder, salt and pepper. Cook in a pan over medium-high heat for 6–7 minutes each side until cooked through. Rest for 5 minutes then slice.
Bacon: In the same pan, cook 4 rashers of bacon until crispy. Drain on a paper towel and roughly chop.
Dressing: Add 2 tbsp mayonnaise, 50g greek yogurt, 1 avocado, 1 tsp Dijon mustard, and a squeeze of lemon to a blender. Season with salt and pepper. Blitz into a smooth sauce. Dice 1 red onion and 2 sticks of celery.
Assemble: Add diced bacon and chicken to a bowl and add the dressing. Toss together. Pile the salad onto plates and serve the nacho chips on the side for scooping.