Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are our 2012 EatWell@School Cooking Competition winners and the creators of this recipe. Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May 8, 2013. Now, you can make it at home!


  • 32 oz Chicken, thigh
  • 4 cups Spinach, baby
  • 3 each Tomatoes, chopped
  • 2 each  Onion, red, sliced
  • 1 tsp Canola oil
  • 3 cups Mozzarella, shredded
  • 1 TBL Taco seasoning
  • 6 TBL Ranch Dressing – low fat
  • 12 Whole grain 9” tortillas


  1. Heat oil in a medium sized non-stick pan over medium-low heat; add onions and cook until brown, stirring occasionally.
  2. Season chicken with taco seasoning, bake at 350?F until internal temperature reaches 165?F, shred.
  3. Warm tortillas by wrapping in foil and placing in oven for 2-3 minutes.
  4. Assemble wraps by spreading ½ TBL of ranch in center of tortilla, placing 1/3 cup spinach, ¼ cup tomatoes, 2 TBL of caramelized onions, 2 ½ oz of shredded chicken and ¼ cup of cheese and rolling it up by tucking in the ends and rolling.
  5. Press wrap on a panini press or on a preheated pan with another pan on top to press down.
  6. Cut in half on the diagonal and serve.

Recipe By: EatWell@School