In a small mixing bowl, combine salt, black pepper, chili powder, garlic powder, dried oregano, paprika, and cumin. Reserve 1 teaspoon of the spice mixture for the slaw.

Heat avocado oil in a skillet over medium-high heat. Season the chicken tenders with the spice blend and place them in the hot skillet. Cook for 5-7 minutes until golden brown.

Transfer the chicken to a plate and let it rest for a few minutes before slicing into bite-sized pieces.

In a large bowl, combine the reserved spice mixture, shredded cabbage, sliced red onion, chopped cilantro, Southwest dressing, and lime juice. Toss until evenly coated.

Warm the tortillas in a dry skillet over low heat until slightly toasted, about 1-2 minutes on each side. Spread Southwest dressing over each tortilla, then layer in the slaw, sliced chicken, diced avocado, goat cheddar cheese, and crushed tortilla chips.

Carefully roll each tortilla tightly around the filling, tucking in the ends. Slice each wrap in half diagonally and serve immediately.