3 tablespoons chopped green onion
1 1/2 cups cooked chicken breast, cut in small chunks
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa (not included in nutritional information)
Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix untilblended. Spread ¼ cup filling on each tortilla; place spinach leaves on top, leaving about½ inch border. Roll tortllas tightly and wrap in plastic wrap. Refrigerate at least 1 hourbefore serving. Slice and serve with nonfat ranch dip or salsa.