In a medium bowl, combine the chopped chicken, green onions, and walnuts. Add about ⅓ cup of the poppy seed dressing and stir until everything is evenly coated. If the mixture seems a little dry, add another small drizzle of dressing until it reaches your desired consistency. Add salt and pepper to taste. Set aside.

In a separate small bowl, stir together the remaining poppy seed dressing and the cream cheese spread until smooth and well blended.

Lay the tortillas out on a clean work surface. Spread the cream cheese mixture evenly over the entire surface of each tortilla.

Trim the thick white rib from the lettuce leaves. Arrange the lettuce over the cream cheese layer; tear the leaves as needed so they fit nicely. Leave about two inches  of the top edge of each tortilla uncovered.

Divide the chicken mixture evenly among the tortillas and gently spread it over the lettuce. Sprinkle the chopped strawberries over the chicken layer.

Starting at the bottom edge, roll each tortilla up tightly. Wrap each roll in plastic wrap and refrigerate for at least one hour so they firm up.

When ready to serve, unwrap the rolls and trim off the ends. Slice into ½- to ¾-inch pieces and arrange on a serving platter.