In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant.

Add the mixed vegetables to the skillet and cook until they are slightly tender, about 5 minutes.

Sprinkle cumin powder, salt, and pepper over the vegetables, and stir well.

Add the shredded chicken to the skillet and mix it with the vegetables. Squeeze the lemon juice over the mixture and stir until everything is well combined. Cook for an additional 2-3 minutes to heat the chicken through.

Warm the flour tortillas in a separate skillet or microwave until they are pliable.

To assemble the burritos, spread a spoonful of Greek yogurt or sour cream (if desired) on each tortilla. Place a layer of shredded lettuce in the center of the tortilla.

Spoon the chicken and vegetable mixture on top of the lettuce. Sprinkle grated cheddar cheese over the filling.

Fold the sides of the tortilla inward and roll it up tightly, forming a burrito shape.

Repeat the process with the remaining tortillas and filling.

Serve the Chicken Veggie Crunch Burritos with lemon wedges on the side for an extra burst of citrus flavor.