Peel and dice the mango into approximately 1/2-inch cubes. Finely dice the red bell pepper and red onion. Finely dice the celery and either grate or julienne the carrot. Shred or dice cooked chicken breast into bite-sized pieces. Roughly chop the roasted cashews. Wash and pat dry the lettuce leaves.

Make dressing

In a medium bowl combine mayonnaise, yogurt, lime juice, honey, Dijon mustard, salt, black pepper, and chili flakes (if using). Whisk until smooth and well combined. Taste and adjust seasoning: add a little more lime for acidity, honey for sweetness, or salt as needed.

Combine filling

Place the shredded chicken, diced mango, chopped cashews, celery, carrot, red pepper, and red onion in a large mixing bowl. Pour the dressing over the mixture and gently fold until everything is evenly coated. Be careful not to mash the mango pieces; fold gently to keep texture. Taste and adjust seasoning.

Warm tortillas (optional)

If desired, lightly warm the tortillas for easier rolling: heat a skillet over medium heat, brush lightly with olive oil (optional), and warm each tortilla 15–20 seconds per side until soft and pliable. Keep warm stacked under a towel.

Assemble wraps

Lay a warm tortilla flat. Place 1–2 lettuce leaves in the center, leaving 1–2 inches clear at the edges. Spoon about 1/2 to 3/4 cup of the chicken-mango filling onto the lettuce in a horizontal line. Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Repeat with remaining tortillas and filling.

Finish and serve

If desired, slice each wrap in half on the diagonal. Serve immediately, or wrap tightly in parchment or plastic and refrigerate up to 24 hours. The wraps are best eaten within the day to preserve mango texture and cashew crunch.