For Dressing:
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon poppy seeds
1 pinch salt
For Wrap:
2 cups roughly torn spinach leaves, or more to taste
1/2 cup chopped rotisserie chicken
1/3 cup chopped strawberries
1/4 cup chopped toasted pecans
1/4 cup crumbled feta cheese
4 (10-inch) flour tortillas
For the dressing, add maple syrup, olive oil, red wine vinegar, mustard, poppy seeds, and salt to a jar with a tight-fitting lid. Seal jar and shake vigorously to blend.
Toss spinach, chicken, strawberries, pecans, and feta cheese together in a bowl. Drizzle 2 tablespoons dressing into salad; toss to combine.
Microwave tortillas until pliable, 10 to 20 seconds. Lay tortillas on a clean surface, and spoon an equal portion of chicken salad in the center of each tortilla.
Fold in sides of tortillas, almost to the center. Bring the bottom of the tortilla over the folded sides, tuck tightly over filling and roll until the sandwich is secured. Slice sandwich wrap in half on the diagonal, if desired. Serve with remaining salad dressing.
