Start by washing and preparing your vegetables for the chicken salad wrap. Dice the celery and tomatoes into bite-sized pieces, and finely grate the carrot. Thinly slice the green onions and roughly chop the spinach.

In a medium-sized mixing bowl, whisk together the plain yogurt and mayonnaise until smooth, creating a creamy base for the chicken salad. Next, incorporate the Dijon mustard, lemon juice, lemon zest, dried dill, black pepper, and grated Parmesan cheese. Mix until everything is well-combined.

Gently fold the cooled, shredded chicken into the bowl with the dressing. Add in the prepped veggies: diced celery, tomatoes, grated carrot, chopped spinach, and sliced green onions. Carefully stir until everything is evenly coated.

To make the tortillas more pliable, heat them in a skillet over medium heat for about 20–30 seconds per side, or warm them in the microwave for 10-15 seconds.

Position a warm tortilla on a flat surface and spoon 1 to 1.5 cups of the chicken salad mixture slightly off-center. Fold in the sides, then roll tightly from the bottom.

Enjoy the wraps immediately or place them seam-side down in a hot skillet for 2-3 minutes per side until golden and crispy.