Add oil to a large skillet and heat over medium heat. Season both sides of chicken breasts (see notes about size) with sea salt, pepper, paprika, garlic powder, and onion powder.
Add chicken breasts to skillet and cook for 5 minutes each side, or until internal temperature reaches 165 degrees.
While the chicken is cooking wash your spinach and spring mix then pat dry. Next, chop your apple and peel and section the mandarin oranges. Measure out remaining ingredients and add everything to a large bowl.
When the chicken is cooked through, remove it from the skillet and slice it on a cutting board. Add it to the large bowl with other ingredients and toss to combine.
Place the Mission® Protein Tortilla Wraps in several damp paper towels and microwave for 15 seconds. This helps make rolling the chicken wraps much easier.
Take a heaping cup of chicken wrap filling and place in the middle of one Mission® Protein Tortilla Wrap. Roll the chicken wrap and repeat until all the chicken wraps are filled and rolled.
Enjoy cold (my preference) or heat on a grill pan until warm and light grill marks appear. Enjoy!
Leftover Storage: Store leftover chicken wraps in an airtight container for up to 4 days. When ready to eat, enjoy cold or warm in the microwave or on a grill pan until warm.
Chicken Breast Size: I like to use thin, small chicken breast for this chicken wrap recipe. If your breast are large and thick the chicken will take much longer than 10 minutes to cook through. I suggest using a thin sliced chicken breast, or slicing a large chicken breast in half to keep the cook time low for this recipe.