For the dressing, add maple syrup, olive oil, red wine vinegar, mustard, poppy seeds, and salt to a jar with a tight-fitting lid. Seal jar and shake vigorously to blend.

Toss spinach, chicken, strawberries, pecans, and feta cheese together in a bowl. Drizzle 2 tablespoons dressing into salad; toss to combine.

Microwave tortillas until pliable, 10 to 20 seconds.

Lay tortillas on a clean surface, and spoon an equal portion of the chicken salad in the center of each tortilla.

Fold in sides of tortillas, tuck tightly over the filling, and roll into wraps. Slice wraps in half diagonally if desired.