Place the tortillas onto a clean, flat work surface, such as a cutting board or counter top.
In a small bowl, combine the avocado, yogurt, lemon juice, salt, and pepper, using a fork to mash everything together until evenly incorporated into a thick sauce.
Spread the sauce out evenly, dividing it in half between both wraps, and remembering to leave a 1/4″ bare edge all the way around.
Add the cheese slices (about 4 slices per wrap depending on the size) in an even, flat layer. It’s ok if you need to break the cheese in places to get it to properly cover the whole wrap.
Evenly sprinkle each wrap with 1/2 the desired amount of chipotle seasoning.
Evenly sprinkle each wrap with 1/4 cup of tomatoes.
Evenly sprinkle each wrap with 1/4 cup of the fresh cilantro.
Roll each wrap up tightly and position so that the seam side is facing down. Set the rolled wraps onto a plate and chill in the refrigerator for about 5 minutes.
Using a serrated knife, slice each wrap into 1-inch slices and serve them immediately to a hungry crowd.