Make Ahead
These wraps can easily be made up to 6 hours in advance. After several hours we find that the spinach tortilla wraps take on excess moisture and become gummy. If storing these roll-up sandwiches for longer than 6 hours, we suggest lightly griddling them in an oiled skillet to crisp the outside of the tortillas.
TO GRIDDLE: Brush a medium cast-iron skillet with avocado oil or another neutral cooking oil and set over medium-high heat. When the skillet is hot, place two halves of the spinach roll-ups in the skillet and let sit, undisturbed until the bottom is browned, about 2 minutes. Carefully flip them over and brown the other side for about 1 minute. Do not overheat as the filling will wilt. Serve immediately.