Directions:

In a large re-sealable plastic bag, combine chicken breasts and ¼ cup of dressing. Seal and refrigerate for 1 hour. Grill chicken for 10-12 minutes or until done and cut into strips. Combine sun-dried tomatoes and hot water into a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices. Add chicken strips, sliced tomatoes, feta cheese, and spinach into a bowl and toss with the remaining dressing. Spread mayo on tortillas and distribute mixture between the flour tortillas and wrap.