In a large bowl, combine the chicken, cream cheese, Monterey Jack cheese, red bell pepper, jalapeño, green onions, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir until thoroughly mixed. The filling should be creamy and hold together.

Divide the filling evenly among the tortillas, placing it slightly below the center of each tortilla. Fold in the sides and roll tightly like a burrito.

Add about 1 inch of oil to a large skillet and heat to 350°F. Fry the wraps seam-side down first for 2 to 3 minutes per side, turning carefully, until golden brown and crisp. Transfer to a paper towel-lined plate.

For the dip, blend the avocado, sour cream, lime juice, cilantro, garlic powder, and salt until smooth. Add water as needed to reach a creamy dipping consistency.

Arrange the lettuce and tomatoes on a serving platter. Slice each wrap in half on the diagonal and place over the vegetables. Serve immediately with the avocado-lime dip.