Mexican Chicken Wraps

CHICKEN:--
2 tbsp rice bran oil
2 chicken breasts, boneless
2 tbsp taco seasoning
OTHER INGREDIENTS:--
6 cups spinach, shredded
3 tomatoes, diced
4 spring onions, chopped
¼ cup red onion, chopped
1 orange bell pepper, thinly sliced
½ cup sharp cheddar cheese, shredded
¼ tsp SIDS CRAZY SALT
10 flour tortilla wraps or GF tortillas or sandwich wraps
Dressing:--
½ cup Greek yoghurt
1 tsp taco seasoning, or more
¼ cup fresh coriander, chopped

Chicken:
Season the chicken breasts with taco seasoning on both sides. Heat the frypan on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the pan covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes.
Remaining Ingredients:
Combine other ingredients (spinach, tomatoes, spring onions, red onion, orange bell pepper, SIDS CRAZY SALT, grated sharp cheddar cheese) and cubed chicken in a large mixing bowl. Drizzle with the desired amount of Ranch dressing, (or Greek yoghurt based dressing) and toss.
Spoon the chicken and spinach mixture evenly on top of tortilla. Roll up. Use tooth picks at two opposite ends of each tortilla to help it hold it together, if desired.
Serve immediately, or remove tooth picks, wrap tightly in plastic wrap and refrigerate.