Finely chop your choice of fresh vegetables—bell peppers, cucumbers, and tomatoes. Set aside in a bowl.

In a mixing bowl, combine 0.5 cups of yogurt, one minced garlic clove, a pinch of salt, and dill. Stir until smooth.

Heat a non-stick pan over medium-high heat. Cut chicken into bite-sized pieces, sauté with remaining minced garlic, chili flakes, black pepper, and dried mint for 8-10 minutes.

Lay out tortillas, spread hummus, add chopped cabbage, warm sautéed chicken, salad, and drizzle garlicky yogurt sauce. Fold and roll tightly.