For neater slices, avoid overfilling the tortilla, and roll tightly. Before serving, cut the tortilla on the diagonal.
Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts.
Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.
Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.
Unwrap rollups, and cut into slices. Serve with salsa.
Note: For testing purposes only, we used refrigerated Louis Rich Carving Board Southwestern-flavored Chicken Breast Strips.
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