Cook a small onion in 2 tbsp. of the olive oil. When onion is transparent add shredded chicken. Add 1 cup water, 3 tsp. chicken boullion, cumin, garlic powder and lemon pepper to your taste. Bring to a boil letting most of the liquid evaporate.

Take 4 flour tortillas, heat a few seconds in the microwave and seperate. Fill each tortilla with 1/4 of the chicken mixture, rice, cheese and spinach. Fold as for burrito. Quickly fry in the rest of the olive oil. Remove to towels. Serve with salad on the side, bottled alfredo sauce and cheese on top.