Olive oil
Two handfuls fresh spinach or other greens like kale or collards, slivered
Salt
1 whole wheat wrap
Mayo
Dijon Mustard
1/3 cup chopped white meat chicken (here’s how I make mine on Sunday nights; you can also use meat from a purchased rotisserie chicken)
1 tablespoon barbecue sauce
1/4 cup loosely packed grated cheddar cheese
Instructions:
Heat a small pan over medium-high heat and film it with olive oil. Throw in the spinach and sprinkle with salt. Cook til the leaves are wilted, stirring, about 2 minutes (slightly longer for collards or kale). Remove to a bowl and squeeze in a paper towel to remove all extra liquid. (Otherwise, your wrap will be soggy.)
Heat a dry cast iron pan over medium heat for 5 minutes, until quite hot.
Place the wrap on a plate. Microwave for 10 seconds, until pliable. Spread the center of the wrap with a little mayo and mustard. Pile on the chicken, then drizzle on the barbecue sauce. Arrange the cooked spinach on top of the chicken. Sprinkle with the cheddar.
Wrap up, tucking in the sides as you go.
Turn the heat to medium-low and place the wrap, seam side down in the pan. Cook for 5 minutes, adjusting the heat so that the wrap doesn’t burn. The cheese should help the seam sear closed. Flip the wrap and cook for 4 to 5 minutes on the second side. Cut in half and serve.
Written by Alice
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