Chicken Salad Wraps

Ingredients

• 12 oz cooked chicken (about 350 grams, diced)
• 2 spring onions (finely sliced)
• 2 oz Greek or plain yogurt (about 60 grams, I used high-protein Greek)
• 3 oz light mayonnaise (about 90 grams)
• 1 ½ teaspoon Dijon mustard
• ½ carrot (grated)
• 1½ oz baby spinach (about 35–40 grams, roughly chopped)
• 1 oz sun-dried tomatoes (finely chopped (about 30 grams))
• 1 celery rib (finely diced)
• Zest of ½ lemon
• Juice of ½ lemon
• 1 oz grated Parmesan cheese (about 30 grams)
• 4 –6 soft tortilla wraps (medium size, see notes)