Popeye’s Favorite Wrap

Roughly chop spinach so it’s about 1/3 the size of the normal sized leaf. In a pot on medium heat, place spinach and garlic, put the top of the pot on and heat so the leaves wilt. Once they are almost completely wilted, add the drained artichoke hearts. They are usually small enough but you can chop them smaller if you desire. Leave on a warm burner for about 3-5 minutes to heat them through and continue wilting the spinach.

Move the mixture to a small bowl, add mayonnaise and pepper and mix to combine. Add the mozzarella cheese, and mix in until melted. Set aside.

Season chicken breast with salt and pepper, place on a skillet on medium-high heat and cook until done. This will take about 5 minutes on each side. Once cooked, remove it from the pan and cut into slices or chunks.

Heat tortillas in a microwave until slightly warm. Take one tortilla, spoon 1/4 of the spinach mixture on top and add a few slices/chunks of chicken breast. Roll each tortilla and serve warm.