In a bowl, mix the yogurt with salt, black pepper, cumin, and mixed spices. Squeeze the lemon over the mixture. Add the chicken strips and marinate for 5 minutes, then place in the freezer.

In a pot over medium heat, sauté the onion with the bell pepper and carrot until softened. Add the chicken strips to the mixture and cook on low heat until fully cooked.

Add the cream cheese and mayonnaise, stirring well. Add the chopped parsley, stir, then remove from heat. Fill the hoagie rolls or wrap in tortilla bread with the mixture.