In a skillet over medium heat, drizzle a touch of olive oil and add your chopped leftover grilled chicken. Season it well with salt and pepper, cooking for about 3-4 minutes, stirring often until heated through.

Warm the tortillas for 10 seconds in the microwave or briefly on a dry pan until pliable.

Spread a generous layer of the creamy sauce made from mayonnaise and yogurt evenly across each tortilla.

Layer the heated chicken, diced bell peppers, grated carrots, and fresh lettuce on one half of the tortilla. Add cilantro if desired, then tightly roll the tortilla.

Toast the wrap seam-side down in your skillet over medium heat for about 1-2 minutes on each side until golden brown and crispy.

Allow the wrap to cool for a minute before slicing it in half for serving. Wrap in foil or parchment paper if not consuming immediately.