One of Olivia's favorites!
1 teaspoon olive oil
1 chicken breast, boneless, skinless
1/4 cup fresh spinach
1/4-1/2 cup grated cheddar cheese
1-2 tablespoon diced red bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried parsley
pinch salt and freshly ground pepper
2 whole wheat tortillas
Rub chicken breast with olive oil, then add herbs, salt and pepper. Cook chicken breast in skillet over medium to high heat, until cooked through. (Cut chicken breast into strips for faster cooking, if your little one is hungry and putting the pressure on!) When chicken is just about cooked through, add the diced red bell pepper to skillet and saute with chicken until soft.
Place one tortilla on a lightly buttered cookie sheet, and sprinkle with half of the grated cheese. When chicken and bell peppers are done, cut the chicken into smaller chunks, then spread chicken and red bell pepper over cheese.
In a saucepan, blanch spinach. Place spinach on paper towels to soak up the extra water. Chop spinach and add to tortilla. Add the rest of the cheese and place second tortilla on top. Place in oven at about 300 degrees for 5 minutes, to melt cheese. Slice and enjoy!