Begin by chopping the cabbage into thin strips and set aside.

In a mixing bowl, combine yogurt, one minced garlic clove, salt, and dill. Whisk until smooth.

Cut chicken breasts into bite-sized pieces, season with remaining garlic, chili flakes, black pepper, and mint. Sauté in olive oil over medium-high heat for 8–10 minutes until golden brown.

Lay out tortillas, spread hummus, add sautéed chicken and cabbage, drizzle with yogurt sauce, and fold tightly.

Slice wraps in half and serve immediately for best flavor.