To Assemble:8 Rebellyous Chicken Tenders4 (12-Inch) Flour Tortillas½ -1 Cup Barbeque Sauce
Beginning with the red beans and rice, heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, bell pepper, and garlic, sauteing for 6 – 8 minutes until softened and lightly browned.Season with chili powder, thyme, and salt, and cook for 1 more minute. Stir in the rice and beans, mixing gently to incorporate and evenly distribute the vegetables throughout. Cook for 2 minutes to heat through and infuse the spices. Turn off the heat, cover, and keep warm.
For the creamed spinach, heat the oil in a separate pan over medium heat. Add the oil and garlic, cooking for 3 – 4 minutes until aromatic. Meanwhile, squeeze out the spinach as thoroughly as possible, getting out all the excess liquid. Once fairly dry, add the spinach and cook for just 1 – 2 minutes to evaporate any residual water. Quickly stir in the yogurt, salt, and red pepper flakes before turning off the heat.
To assemble, slice the chicken tenders lengthwise into thirds and place on a toaster tray or baking sheet in an even layer. Bake in the toaster or conventional oven at 400 degrees for 15 minutes, flipping halfway through, until golden brown and crispy.
Take one tortilla and spread about ½ cup of the rice and beans down the center, leaving the top and bottom edges clear. Spoon 1/3 cup of the creamed spinach on top, followed by 2 of the sliced chicken tenders (6 sliced strips.) Fold the bottom and top of the tortilla over before wrapping the sides around and completely encase the filling. Wrap in aluminum foil for greater stability and portability.
Slice in half and serve with your favorite barbeque sauce on the side. Dip or drizzle to your heart’s content!
Notes: For a simpler assembly, serve each component separately on a dinner plate and omit the tortilla.