Start by making the dressing. Using a small bowl, combine the yogurt, mustard, horseradish and paprika.
Mix well, and set aside.
In a mixing bowl, combine chicken, diced celery, and almonds.
Add the dressing to the salad a little at a time (I used almost all of my dressing, but you can add more or less, depending on your preference).
Stir gently until thoroughly combined.
Taste the chicken salad and season with salt and pepper (the need for salt and pepper will depend on what chicken you use and if it is seasoned already).
Warm up tortillas in the microwave until soft, about 10 to 15 seconds.
Place some lettuce in the middle of each tortilla, top with about 1/2 to 3/4 cup of the chicken salad, and place more lettuce on top of the salad.
Roll tightly (Makes about 3 or 4 wraps).
Store leftover chicken salad in an airtight container in the fridge for up to 3 days.