Wash hands with soap and water.
Scrub the avocado with a clean vegetable brush under running water.
Slice the avocado in half. Take the half without the seed, and use a spoon to remove the avocado flesh from the skin. Cut it into 4 long pieces, about ¼-inch thick.
To store the unused portion, leave the avocado seed in, and drizzle lemon or lime juice on the exposed avocado flesh. Wrap tightly and refrigerate for up to one day.
Place the tortilla wrap on a clean cutting board. Spread chive and onion cream cheese spread on the tortilla wrap to within ½-inch of edge.
Mix chicken and salsa together, and spoon the mixture along the center of tortilla wrap.
Top with lettuce, avocado, and cheese.
Fold the sides of the tortilla wrap over the filling, then fold up the ends to cover the filling.
Cut the tortilla wrap in half and serve.