Chicken Salad Wraps

I suppose chicken salad is not typically associated with winter, but we don't mind. I like this chicken salad any time of year (just like I like chili in the summer). My friend Mandi got this recipe during a visit to California, then graciously served it to me and gave me the recipe. I have since given it away many times.
Last night I made this and used my handy Food Chopper to practically pulverize all the ingredients (making it friendlier for my small kids). Still tasted great!

Napa Chicken Salad Wraps
3/4 c mayo
3/4 c nonfat yogurt
2 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh flat leaf parsley
2 Tbsp lemon juice
4 1/2 c shredded cooked chicken
1/2 c diced celery
1/2 c chopped scallions
1/3 c chopped toasted walnuts
1/3 c dried currants or cranberries
salt/pepper to taste
8 large flour tortillas

Combine all ingredients, except tortillas, in a large bowl.
Wrap tortillas in damp paper towels and microwave until steaming and pliable.
Spread salad across center of each tortilla, leaving 2" on ends; fold in ends. Fold one side over salad; roll. Cut in half diagonally.

(I noticed, after googling this recipe title, that many salads exist by this name-some similar and some completely different. I don't know enough about Napa Valley to explain that).