Rockin Rooster Wraps
Rotisserie chicken, from the deli, shredded
Heat oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until onions are softened and beginning to brown.
Stir in chicken and roasted pepper strips and cook a few minutes to heat through.
Lay out tortillas on work surface and divide spinach leaves among tortillas. Top with sliced provolone.
Place 1/4 of the chicken mixture below the center of each tortilla. Fold opposite sides of tortilla in to cover filling and roll up. Wrap may be served cold or grilled.
To grill wraps, heat a non-stick skillet over medium heat. Spray both the pan and the outside of the wraps with pan spray.
Cook 3-4 minutes per side, pressing down lightly with a spatula, until the wraps are golden-brown and the cheese is melted. Serve immediately.