Open-Ended BBQ Chicken Wrap

4 ounces Basic Grilled Chicken or lean store-bought grilled chicken, thinly sliced
1 tablespoon plus 1 teaspoon barbecue sauce (look for one with 9 g of sugar or less per tablespoon)
1 (about 8-inch-diameter) reduced-fat wholewheat flour tortilla
½ ounce (2 tablespoons) goat cheese crumbles
A few baby spinach leaves
A few red onion slivers
1 tablespoon chopped fresh cilantro leaves

This wrap is a quick and easy twist on one of my favorite pizzas.

In a small bowl, mix the chicken and barbecue sauce.
Place the tortilla on a dinner plate. Spread the cheese in an even 3-inch-wide strip down the center of the tortilla, leaving 2 inches bare on one end. (So you can fold the bare tortilla up and over part of the filling.) Top with the chicken, spinach, red onion, and cilantro. Fold up the bare end of the tortilla over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.