Prepare your chicken tenders however you like them. I like to saute mine in a bit of chicken broth in a non-stick pan and season with salt and pepper. You can also use the breaded prepared ones that you bake or fry if you want to.
Combine salsa and ranch dressing in a small bowl, using equal amounts of each.
When tenders are cooked, place on a tortilla wrapper, add avocado slices and baby spinach leaves and roll, tucking in both ends. Cut each prepared and rolled tortilla in half, on the diagonal.
Serve with a little bowl of salsa ranch dipping sauce.
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