Dice the cooked chicken and finely chop the spring onions, celery, and sun-dried tomatoes. Grate the carrot and chop the baby spinach.

In a large mixing bowl, combine the diced chicken, spring onions, celery, sun-dried tomatoes, grated carrot, and spinach with Greek yogurt, mayonnaise, mustard, lemon zest, and juice. Stir until creamy.

Lay out your tortilla wraps on a clean board. Scoop 1 to 1.5 cups of chicken salad onto each wrap, fold in the sides, and roll tightly from the bottom upwards.

For extra crunch, heat a non-stick skillet over medium heat and toast each wrap seam-side down for 2–3 minutes on each side until golden brown.

Slice the wraps in half for easy handling. Serve immediately or wrap in parchment for meal prep, storing the mixture in an airtight container for up to 4 days.