Make the pink protein spread: In a blender or food processor, combine Greek yogurt, beet (or beet puree), a spoonful of cottage cheese if using, lemon juice, garlic, Dijon, salt, and pepper. Blend until smooth and bright pink. Taste and adjust seasoning. You want it zesty and a little salty.

Prep your protein: If using chicken, shred it finely so it distributes well. For tofu, press for 15 minutes, then crumble or slice thin. For chickpeas, drain and lightly mash for better texture.

Toss the filling: In a bowl, mix the protein with a few spoonfuls of the pink spread until coated but not soupy. Fold in chopped herbs and any crunchy add-ins like cabbage or cucumber.

Assemble the wraps: Lay out your pink tortillas. Spread a thin layer of the pink spread over each to the edges. Pile the protein mixture down the center. Add extra herbs or pickled onions if you like. Roll up tightly, tucking in the sides.

Lightly oil for crisping: Spray or brush the outside of each wrap with a little olive oil. This helps them blister and turn golden in the air fryer.

Air fry: Preheat the air fryer to 375°F (190°C) for 2–3 minutes. Place the wraps seam-side down in the basket, leaving space between them. Air fry for 6–8 minutes, flipping halfway, until the outside is crisp and lightly browned. Check at minute 5 to avoid over-browning.

Rest and slice: Let the wraps rest for 2 minutes so the filling sets. Slice in half on a slight diagonal for clean edges and pretty color contrast.

Serve: Enjoy warm with extra pink spread on the side for dipping. A simple salad or roasted veggies make an easy pairing.