Begin by finely dicing the celery and tomatoes, slicing the green onions, and grating the carrot. Zest and juice half a lemon, then roughly chop the spinach.

In a large mixing bowl, whisk together the yogurt, mayonnaise, and Dijon mustard until smooth. Stir in the lemon juice, dried dill, and a pinch of black pepper along with the grated Parmesan cheese.

Gently fold the shredded chicken into the dressing along with all your prepped veggies, ensuring they are fully coated.

To make the tortillas more pliable, warm them in a skillet over medium heat for 20-30 seconds on each side.

Spoon about 1 to 1.5 cups of the chicken salad mixture onto each tortilla and wrap tightly.

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