Dice the Vine-Ripened Tomato (1 pound) and place in a colander in the sink to drain. Slice the English Cucumber (1) lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink.
Sprinkle the tomatoes and cucumbers with a teaspoon of Kosher Salt (to taste), toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
In a large bowl toss the tomatoes, cucumber, Garlic (1 clove), Red Onion (1/2), and Kalamata Olives (1/2 cup), Feta Cheese (1/2 cup), and Fresh Basil (1/4 cup).
Drizzle Extra-Virgin Olive Oil (2 tablespoon) and Red Wine Vinegar (1 tablespoon) and toss to coat. Season with Freshly Ground Black Pepper (to taste) and more kosher salt if needed. Cover and set aside.
Pound out Boneless, Skinless Chicken Breast (1 pound) between 2 pieces of plastic wrap so they are even, so they are about a ½-inch thickness.
Combine the Paprika (2 tablespoon), Ground Cumin (2 tablespoon), Ground Coriander (1 teaspoon), Dry Mustard (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Ground Cinnamon (1 pinch), 1/2 teaspoon of kosher salt, and a 1/4 teaspoon of freshly ground black pepper. Press both sides of the chicken breasts into the spice mix to coat.
In a large sauté pan, warm Extra-Virgin Olive Oil (2 tablespoon) over medium-high heat. Cook the chicken 5 minutes on the first side and 4 minutes on the second. Remove from the pan, tent under foil, and allow to rest 5 minutes before slicing.
Thinly slice the chicken.
Spoon the veggie mixture onto each of the Spinach Tortilla Wrap (4). Top with the sliced chicken.
Roll each tortilla up like a burrito and be careful not to overfill or rolling will be more difficult.
Slice in half, serve, and enjoy!