Prepare the vegetables: Dice the celery and tomatoes, and finely grate the carrot. Thinly slice the green onions, keeping the white and green parts separate for added flavor. Zest and juice half a lemon, and chop about 1.5 oz of spinach. Set all the prepared vegetables aside in a bowl for easy mixing.

Make the dressing: In a large mixing bowl, combine 2 oz of plain yogurt, 4 oz of mayonnaise, and 1.5 tsp of Dijon mustard. Stir until smooth and creamy.

Mix in the flavorings: Add the lemon juice, zest, ½ tsp of dried dill, and a pinch of black pepper to the dressing. Stir until fully incorporated.

Combine chicken and vegetables: Gently fold the shredded chicken and all the prepared vegetables into the creamy dressing. Stir until well-coated.

Warm the tortillas: Microwave for 15-20 seconds or heat in a skillet for 1-2 minutes until soft and flexible.

Assemble the wraps: Place 1 to 1.5 cups of chicken salad filling off-center on each tortilla. Fold sides over the filling and roll tightly.

Optional toasting: Heat a skillet over medium heat and toast the rolled wraps seam-side down for 1-2 minutes on each side.