Begin by dicing the celery and tomatoes, then thinly slice the green onions, separating the white and green parts for balanced flavor. Finely grate the carrot, zest the lemon, and squeeze out the juice, setting them aside. Chop the spinach into bite-sized pieces.

In a large mixing bowl, combine the plain yogurt, mayonnaise, and Dijon mustard. Whisk these ingredients together until they achieve a smooth and creamy consistency. Add in the lemon juice, dried dill, grated Parmesan cheese, and a sprinkle of black pepper, mixing well until everything is fully incorporated.

Gently fold in the shredded chicken and all the prepped vegetables into the dressing, ensuring each piece is evenly coated.

To make the tortillas more pliable, lightly toast them in a skillet over medium heat for about 1-2 minutes per side or microwave them for 10-15 seconds.

Lay a warm tortilla on a clean surface and place 1 to 1.5 cups of the chicken salad mixture slightly off-center. Fold in the sides and roll the tortilla tightly, enclosing the filling securely.

Enjoy your Homemade Chicken Salad Wraps immediately or toast them seam-side down in a skillet over medium heat for about 2-3 minutes until golden brown.