Preheat oven to 425 degrees. Meanwhile, in a medium skillet coated with cooking spray, cook onion over medium heat until soft, about 3 minutes. Remove from heat.
Add chicken and barbecue sauce to pan, stir to combine; return skillet to low heat and cook for 3 to 5 minutes, stirring occasionally, until heated through.
Top each tortilla with 1/2 cup spinach, 1/4 cup tomato, and 1/2 cup chicken mixture; wrap and place seam-side down in a shallow baking dish or on a rimmed baking sheet. Bake for 5 minutes until heated through and lightly browned.
How kids can help: Tear up the spinach; measure ingredients; top the tortillas with the spinach and chopped tomato.
I did a half recipe of this--in hopes to make only 2 wraps. It generated EIGHT wraps!! But my tortillas were too small (5.5" diameter). The wraps were delicious when I cooked them and left over. The entire process took 30 minutes. I used KC Masterpiece BBQ sauce, Arkansas tomatoes, baby spinach, red onions and corn tortillas (much tastier AND healthier). GREAT RECIPE! Easy and I highly recommend.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.