Start by gathering and prepping all your components since this is an assembly-based dish. Cut the chicken into ½-inch cubes or use shredded chicken if already prepared. Finely dice the celery stalks, chop the sun-dried tomatoes into small pieces, and slice the green onions (both white and green parts). Finely shred the carrot using a box grater or food processor, and roughly chop the spinach. Zest the lemon and measure out the lemon juice. Grate the parmesan cheese fresh if you haven't already.

In a large mixing bowl, combine the yogurt, mayonnaise, and Dijon mustard, whisking together until smooth and fully incorporated. Add the garlic powder and smoked paprika, stirring well to distribute the spices evenly. I like to taste the dressing at this point and adjust the mustard or lemon juice if needed—a little extra acid can really brighten the flavor of chicken salad.

Add the prepared chicken, celery, sun-dried tomatoes, green onions, shredded carrot, spinach, and lemon zest to the dressing base. Fold everything together gently but thoroughly until all ingredients are evenly coated and the mixture becomes creamy and cohesive. Add the grated parmesan and lemon juice, folding once more to incorporate. The mixture should taste well-seasoned and balanced between the tang of lemon and the richness of the mayo-yogurt base.

Lay out each tortilla on a clean surface and divide the chicken salad mixture evenly among them, using about 1 to 1.5 cups per wrap. Spread the mixture toward the center of each tortilla, leaving a small border. Roll each tortilla tightly, tucking in the sides as you go, then cut in half diagonally if desired for easier eating. At this point, you can serve the wraps immediately, or toast them in a skillet over medium heat for 2-3 minutes per side for a warm, crispy exterior that contrasts nicely with the creamy filling.