Start by preparing all of your veggies according to the descriptions above (slicing your tomatoes, red onions, avocados, etc).

Cook your chicken breast for 3-4 minutes on each side (either by grilling or sautéing) or until the chicken reaches an internal temperature of 165 F. Let sit for 1-2 minutes and then slice. You may also use rotteserie chicken or other pre-cooked chicken for ease.

Grab your large low carb tortilla and assemble your wrap: start by adding your sliced chicken breast, followed by your spinach, diced tomatoes, sliced red onions, sliced avocado and primal kitchen or other homemade ranch dressing. Use your hands to fold the left and right sides of the tortilla over the filling. Take the bottom of the tortilla and fold it up and over the filling and tuck it underneath the filling all while keeping the sides tucked in with your fingers. Roll the tortilla closed. Slice in half and serve with some fruit and your favorite sides! I served mine with strawberries, sliced apples and lentil chips!

Hint: After folding the burrito/wrap, you may want to place the crease side down into a pan for a few minutes to help seal the burrito/wrap closed.