Heat the olive oil in a skillet over medium heat. Add the chicken breasts, cooking for about 6-7 minutes on each side until fully cooked and golden brown. Season with salt and pepper.

While the chicken cooks, prepare the white rice according to package instructions. Once finished, set aside and let cool slightly.

Dice the onion and sauté in the same skillet for about 4-5 minutes until soft and slightly translucent.

In a large mixing bowl, combine the diced chicken, sautéed onion, rice, cilantro, lime juice, spinach, and sesame dressing. Toss gently to mix and coat everything.

Warm the tortillas in a pan or microwave for about 30 seconds to make them more pliable.

Place a generous portion of the chicken filling onto each tortilla, top with cheese, and roll tightly to enfold the filling.

Slice each wrap in half and serve immediately. Optionally, drizzle additional sauce on top.