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“I like to take the stems off of the spinach, but that's just a personal preference. Also low cholesterol!”
READY IN:
30mins
SERVES:
1-2
YIELD:
1-2 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare brown rice as instructed on the box/bag.
  2. Cut chicken into bite-size pieces.
  3. Add extra virgin olive oil to a hot pan and grill chicken.
  4. Lay tortillas on plates.
  5. Add rice to tortillas, but don't completely cover the tortilla, only about 1/4-1/2 cup on each tortilla.
  6. Top rice with spinach.
  7. When chicken is thoroughly cooked (completely white through) add that on top of the spinach and rice.
  8. While the pan you cooked the chicken in is still hot, add a little more extra virgin olive oil to the pan and add the garlic salt or powder. And allow it to heat just a little bit.
  9. Drizzle the oil over the chicken.
  10. Wrap and serve!

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