In a medium bowl, whisk together the Chipotle Yogurt Dressing; set aside.
Lay tortillas flat on top of a plate or cutting board and spread bottom of each with one tablespoon of the dressing. Top with equal parts shredded carrots, red bell peppers, cilantro and avocado slices. Drizzle with remaining one tablespoon of the dressing. Roll the wraps tightly to close, tucking in each side if you wish.
To keep chipotle dressing mild, remove seeds from peppers before mincing.