Place the peeled avocado on a plate. Mash with a fork to the desired consistency.
In a mason jar or medium bowl, add avocado, lime juice, yogurt, salt, and garlic powder. Whisk to mix well (If you use a mason jar, you can cover with the lid and shake to mix.)
Drain and rinse the canned chicken thoroughly. Then shred them with two forks or using your hands.
In a large bowl, add shredded chicken, red onion, bell pepper, green onion, parsley, and shredded cheese.
Add the avocado mixture, and stir to mix until blended.
Place tortillas on a work surface, one at a time.
Spread a layer of chicken avocado mixture on top of a tortilla.
Roll up the tortilla holding it together tightly with your fingertips. Then slice the roll into 1-inch pieces with a sharp knife.
Repeat for remaining tortillas. Store in the refrigerator until ready to serve.