Start by preparing your fresh ingredients for the Chicken Salad Wrap. Dice the celery and tomatoes, slice the green onions, and grate the carrot. Then, zest and juice half a lemon, and chop the spinach into bite-sized pieces.

In a large mixing bowl, combine 2 oz of plain yogurt, 4 oz of mayonnaise, and 1.5 tsp of Dijon mustard. Add the lemon juice, 1/2 tsp of dried dill, and a pinch of black pepper. Whisk all the ingredients together until smooth.

Now, add 14 oz of shredded chicken, along with the prepped celery, tomatoes, green onions, carrot, and spinach to the dressing. Gently fold everything together using a spatula.

Heat your tortillas in a non-stick skillet for 20-30 seconds per side, making them pliable.

To assemble each wrap, take one warmed tortilla and place about 1-1.5 cups of the chicken salad mixture off-center. Fold the sides over the filling, then roll it tightly from the bottom up.

You can enjoy your Chicken Salad Wraps fresh or toast them in a skillet until golden brown for a crunchy texture.