Before you make the wrap, mix some happy hour Pomegranate Margaritas.
Mix 1 cup tequila, 1 cup triple sec and 3 Tbsp agave nectar in a pitcher.
Stir in 4 cups of ice, 1 1/4 cups pomegranate juice, and 3/4 cup freshly squeezed lime juice. Pour into six glasses and garnish with lime and pomegranate seeds.
Heat 1 tsp olive oil over medium heat in a large nonstick skillet. Saute 3 sliced garlic cloves until transparent, about five minutes. Add five ounces of baby spinach and let wilt. Season with salt and pepper.
Combine 1 tsp chile powder, 1 tsp cumin, 1/2 tsp salt, and same amount of black pepper. Rub spice mix on 1 lb chicken tenders Lightly coat chicken with olive oil cooking spray and broil or cook on a grill pan over medium heat, about 15 min, flipping once. Slice diagonally.
Cheese and Salsa:
Use grated sharp cheddar cheese (do not use low-fat because it won't melt) and your favorite jarred salsa.
Put It All Together:
Divide spinach and chicken among 4 large whole wheat tortillas. Add 1 Tbsp cheese and a dollop of salsa on each. Fold in half. Toast, at 350 F, flipping once.