Chicken, Avocado And Tomato Wraps

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Two 1/2-pound skinless, boneless chicken breast halves, pounded 1/4 inch thick

2 tablespoons extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

Vegetable oil, for the grill

1/2 pound Swiss chard leaves or spinach leaves

2 cups whole milk yogurt, drained overnight

2 large garlic cloves, minced

Four 9-by-10-inch sheets of lavash

6 ounces Monterey Jack cheese, thinly sliced

2 avocados, cut crosswise into 1/4-inch slices

1 tablespoon plus 1 teaspoon fresh lemon juice

Hot sauce

2 large yellow tomatoes, sliced 1/4 inch thick

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