Rinse chicken breasts and pat dry with a paper towel. Brush chicken with olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and chili powder. Place in an oven-safe pan, cover, and bake 1 hour, or until juices run clear when pierced with a fork.
Remove chicken from the oven and allow to cool until it can be handled. Remove skin and discard.
Remove chicken from the bone and shred into strips, using a fork or hands.
While the chicken is cooling mash with a fork, chopped avocado, remaining salt and pepper, and lime juice. Pour refried beans into a saucepan, place over medium-low heat and cook just until hot.
Warm tortillas on a dry skillet over medium heat, for about one minute per side, or just until warmed through. Spread over warm tortillas, equal amounts of refried beans, salsa, lettuce, shredded chicken pieces, tomatoes, and scallions. Top each with mashed avocado mixture. Tuck the end under and roll each wrap to serve. Enjoy!
Optional toppings: Greek yogurt or sour cream, grated cheddar cheese.