Ensure your chicken is fully cooked and shredded. Chop the celery and tomatoes, slice the green onions, and grate the carrot. Zest and juice half a lemon, then roughly chop the spinach.

In a large mixing bowl, combine yogurt, mayonnaise, and Dijon mustard. Whisk until smooth. Add lemon juice, lemon zest, dill, black pepper, and Parmesan cheese. Mix well.

Gently fold in the shredded chicken and all the chopped veggies into the dressing, ensuring everything is evenly coated.

Heat a skillet over medium heat and warm the tortillas for 20-30 seconds on each side or in the microwave for 10-15 seconds.

Lay a warmed tortilla flat, scoop a generous portion of filling (about 2 cups) slightly off-center, fold the sides inward, and roll tightly from the bottom upwards.

Optionally, toast the assembled wraps seam-side down in the skillet for 1-2 minutes until golden brown.