Thai Chicken Spinach Wraps

• 1 pound foster farms simply raised boneless, skinless, chicken breast
• 5 teaspoon extra virgin olive oil, divided
• salt & pepper
• 1/4 cup mayonnaise
• 2 tablespoon greek yogurt
• 2 tablespoon honey
• 1 tablespoon fresh lime juice
• 1/2 apple, diced
• 1/4 cup red onion, minced
• 2 tablespoon chopped cilantro
• 1/4 cup sliced almonds
• 1 teaspoon ginger paste
• 1 teaspoon thai red curry paste
• 2.5 cup fresh baby spinach
• 4 (10in) spinach torillas
• cooking spray

1. Preheat an outdoor grill to medium-high.
2. Clean and oil the hot grill grates.
3. Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
4. Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
5. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
6. Transfer to a plate and let rest for a few minutes.
7. Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
8. Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
9. In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don’t burn, about 1 minute.
10. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
11. Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
12. Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
13. Cut in half and serve warm.