Chop chicken into bite-sized pieces. Spray skillet with cooking spray and heat over medium-high. Add chicken and season with salt and pepper. Sauté for 8-10 minutes or until chicken is no longer pink in the center. Remove from heat.

In a large bowl, add chopped pecans, halved grapes, and finely diced celery and green onion.

In a small bowl, whisk together the mayo and yogurt. Add to bowl with cut fruit and veggies.

Add cooled chicken to the large bowl and toss well to combine.

Top tortillas with spinach. Divide chicken salad between tortillas, being careful not to overstuff. Roll up tightly.

Serve with sliced cucumbers.