In a mixing bowl, combine the diced chicken, sliced bell peppers, cucumber, grated carrot, and spinach leaves.
Drizzle the honey mustard dressing over the chicken and vegetable mixture. Toss gently to coat all the ingredients evenly.
Heat a frying pan over medium heat. Occasionally, you can spritz with a little oil for a crispy wrap.
Place one tortilla on a clean surface and spoon half of the chicken filling onto the center.
Fold the sides of the tortilla over the filling and then roll it tightly from the bottom up to form a wrap.
Transfer the wrap seam-side down to the hot frying pan. Toast for about 2-3 minutes on each side, or until golden brown and crispy.
Remove from the pan and let it rest for 5 minutes before cutting in half. The filling should be warm, and the wrap crispy.
Repeat the process with the second tortilla.
