Finely dice the celery and tomatoes, slice the green onions, grate the carrot, and roughly chop the spinach. Zest and juice one fresh lemon.

In a separate bowl, combine yogurt, mayonnaise, and Dijon mustard. Whisk until smooth and creamy, about 1-2 minutes.

Add lemon juice, dried dill, black pepper, and Parmesan to the dressing. Stir gently to combine.

Fold in the shredded chicken and prepared vegetables into the dressing until evenly coated.

Warm tortillas in a skillet over low heat or microwave for 20-30 seconds until pliable.

Lay a warmed tortilla flat, spoon 1 to 1.5 cups of chicken salad mixture slightly off-center.

Fold in the sides snugly and roll from bottom to top, pressing gently to secure the filling.

Optionally, toast wraps in a skillet over medium heat until golden brown and crispy, about 1-2 minutes.