Heat a dry skillet over medium heat. Add broken ramen pieces, tossing them until lightly golden and fragrant (about 2 minutes). Transfer to a bowl, rinse under cold water, then drain well—this stops them from overcooking.

In a small bowl, combine Greek yogurt, mayonnaise (if using), rice vinegar, soy sauce, sesame oil, and honey. Whisk until smooth; taste and adjust sweetness or salt as you like.

In a roomy mixing bowl, stir together shredded chicken, cooled ramen, cabbage, carrots, scallions, and cilantro. Pour the dressing on top and gently fold until every noodle and veggie is coated.

Give it a little taste test. If it needs a pinch more salt or a squeeze of lime, now’s the time.

Lay out each tortilla (or lettuce leaf), spoon about ¾ cup of the chicken salad onto the center, then fold the sides in and roll tight—like a little burrito. Pro tip: wrap them in parchment or foil for easy grab-and-go lunches.

These are delicious right away, but chilling for 10–15 minutes lets flavors meld and the wrap hold its shape better.