First, I marinated the chicken breast in Greek dressing for 30 minutes, then grilled them and chopped them up.

Pre-heat the oven to 425º

Next, I started on my mixture by putting together the chicken, spinach, olives, tomatoes, and feta (save a sprinkle of feta for the top of the enchiladas). Drizzle the mixture with some Greek dressing and toss.

Now it's time to for assembly. Put some of the mixture into the tortillas and roll them up. Line them up in a casserole dish.

Sprinkle your remaining feta on the top of the enchiladas and drizzle them all with balsamic glaze.

Bake for 15-20 minutes, until the edges of the tortillas start to crisp up.