In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 pound of boneless, skinless chicken breasts, cooking for about 6-7 minutes on each side until golden brown and fully cooked. Season with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.

While the chicken is cooking, prepare 2 cups of white rice according to package instructions. Typically, this means rinsing, boiling, and simmering until fluffy and tender.

Dice 1 medium white onion, then add it to the skillet with the chicken in the last few minutes of cooking. Sauté until it is soft and translucent, about 3-4 minutes.

In a large mixing bowl, shred the cooked chicken and mix in the rice, sautéed onion, 1 cup of fresh cilantro, 2 tablespoons of lime juice, 2 cups of baby spinach, and 1 cup of creamy sesame dressing. Toss gently until everything is well combined.

To make wrapping easier, warm 4 large burrito-size flour tortillas in a pan or microwave for about 15-20 seconds until they’re soft and pliable.

Spoon the chicken filling mixture evenly onto each tortilla, then sprinkle 1 cup of shredded Monterey Jack cheese on top.

Roll each tortilla tightly, slice in half, and arrange them on a plate. Enjoy these delightful wraps while they’re warm!