Baked Spinach-Chicken Wraps

Recipe:

4 pc. bnls sknls chicken thighs
1 salad bag fresh spinach
1/2 cup colby, monterey jack cheese mix
1 tsp cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp paprika
1 tbsp ortega (canned) chilis
7 burrito size flour tortillas
1 tbsp canola oil or EVOO

**Preheat oven for 350 degrees.

1. Boil chicken thighs in about 4 cups of water. Once cooked, shred chicken (using two forks since chicken is hot).
2. Add cumin, chili powder, salt, paprika, and chilis to chicken and mix.
3. Lay 1 tortilla on a sheet of wax paper or chopping board (I prefer wax paper for easy clean up). In the center of the tortilla lay spinach down from one end of the tortilla to the other end creating a strip like pattern. Layer the chicken mixture all over the spinach, then layer the cheese all over the chicken.
4. Take one end of the tortilla and fold over the spinach-chicken mixture tucking the tortilla beneath the mixture as you continue to roll the tortilla through to complete the wrap.
5. Repeat steps 3 & 4 until all wraps are completed.
6. Coat baking sheet with oil using a basting brush.
7. Leaving flap side down, brush the tops of each wrap with oil and place each wrap onto baking sheet.
8. Place baking sheet in center of oven and bake for 20 min. Flip over and bake for another 20 min.
9. Serve with hot sauce or salsa