8 Servings 15 min Cook
1 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
8 Tortilla (approx 7-8" dia) Tortillas
1 Cup Spinach
Chop chicken into bite sized pieces and set aside.
Heat 1 tbsp of oil in a large skillet.
Sauté chicken in pan until fully cooked through and no longer pink.
To make a wrap place 1 oz of chicken on a tortilla and top with spinach.