Shred the cooked chicken breast, dice the cherry tomatoes and onion into small cubes, and grate a handful of your choice of melting cheese.

Prepare the avocado mayonnaise: using an immersion blender, emulsify eggs, oil, avocado pulp, salt, and a splash of lemon juice until smooth.

Fill the tortilla: place the shredded chicken, cherry tomatoes, arugula,
onion, cheese, and avocado mayonnaise in the center of the open piadina. Fold the two side edges towards the center and then roll up the piadina to form a wrap.

Cook the wrap on a hot grill with the sealed side facing downwards. After a few minutes, once the wrap is sealed, flip it to the other side and finish cooking for 2-3 minutes.