If you don’t have cooked chicken yet, poach two boneless, skinless chicken breasts: simmer gently in salted water for 12–15 minutes until cooked through, then let rest before chopping or shredding.

Heat a small skillet over medium heat. Add the pecans and toast for 3–5 minutes, stirring often until fragrant and slightly darker. Remove from heat and chop roughly.

In a medium bowl, whisk together the Greek yogurt (or mayo), Dijon, lemon juice, honey (optional), lemon zest, and a pinch of salt and pepper.

Add the shredded chicken, dried cranberries, chopped pecans, and feta to the bowl with the dressing. Gently fold everything together until coated.

Warm each tortilla in a dry skillet for 10–15 seconds per side or microwave them dampened in a clean towel for 10 seconds.

Lay a warm tortilla flat. Place a quarter of the mixed greens in a line down the center, then spoon about 3/4 cup of the chicken mixture on top.

Fold the bottom up over the filling, then fold the sides in and roll tightly. Repeat with remaining tortillas.

Slice each wrap in half on the bias for a pretty presentation. If making ahead, wrap each tightly in plastic wrap or foil and refrigerate for up to 24 hours.