Heat the olive oil in a large non-stick pan over medium heat.
Add finely chopped scallions and sauté until softened and fragrant.
Add the spinach in batches and sauté until fully wilted and all liquid has evaporated.
Remove from heat, add the dill and any herbs if using, stir them in, and allow to cool for at least 20 minutes.
Once cooled, stir in crumbled feta, egg yolk, lemon zest, chicken, and juice from half a lemon.
Add the breadcrumbs and mix.
Place the tortilla on a flat surface. Cut a slit from the center to the bottom edge.
Divide into four sections and add filling to the top two, leaving a small border. Fold bottom-left up, over to top-right, then down to form a triangle.
Heat a nonstick pan over medium-low heat and add a tablespoon of olive oil. or heat panini press and rub butter on top and bottom
Cook the wrap for 2–3 minutes per side, until golden and crisp.
enjoy!
