Prepare the vegetables: Dice celery and tomatoes, finely grate the carrot, slice green onions, and chop spinach. Zest and juice the lemon.

Mix the creamy base: Combine yogurt, mayonnaise, and Dijon mustard in a bowl. Stir until smooth, then mix in lemon juice, dill, pepper, and Parmesan.

Combine chicken and veggies: Fold in chicken and diced veggies into the creamy mixture, stirring until well coated.

Warm tortillas: Heat tortillas in a skillet for 20-30 seconds per side or microwave for 15-20 seconds.

Assemble the wraps: Lay a warm tortilla flat, scoop 1 to 1.5 cups of chicken salad mixture slightly off-center, fold sides in and roll tightly.

Optional toasting: Pan-sear wraps seam-side down in a skillet for 1-2 minutes per side until golden brown.