Leftover Chicken Cutlet Wraps with Greens and Dijon

Prepare the fresh produce by washing and drying 2 cups of fresh baby spinach, 1 medium tomato, and 0.5 of an English cucumber. Thinly slice the tomato and cucumber.

Drain and rinse 1 can (15 oz) of canned chickpeas. In a medium bowl, toss the chickpeas with 2 tsp of olive oil, 1 tbsp of lemon juice, and a pinch of salt and black pepper to create a quick side salad.

In a small bowl, whisk together 2.5 tbsp of mayonnaise, 2 tbsp of Dijon mustard, and 2 tbsp of honey until smooth to make the honey-Dijon spread.

Slice 12 oz of leftover pan-seared chicken cutlets (from Day 4) into thin, bite-sized strips. To warm them, place the strips in a dry skillet over medium heat for 2 to 3 minutes, tossing occasionally, or leave them cold if preferred.

Lay 4 large flour tortillas flat on a clean workspace. Spread the honey-Dijon sauce evenly across the center of each tortilla (about 1.5 tbsp of sauce per tortilla).

Divide the 2 cups of baby spinach, sliced tomatoes, and sliced cucumbers evenly among the 4 tortillas. Top the vegetables with the sliced chicken cutlet strips.

Fold in the sides of each tortilla and roll tightly from the bottom up to secure the wraps. Slice each wrap in half diagonally and serve immediately alongside the lemon-herb chickpea salad.