Before starting, preheat the oven to 425°F.Wash and dry all produce. Thinly slice chives. Add ranch and half the chives to a small bowl. Season with pepper, then stir to combine. Cut tomato into 1/2-inch pieces. Add tomatoes and carrots to a medium bowl. Season with salt and pepper, then toss to combine.

Pat chicken dry with paper towels, then cut each chicken breast in half crosswise. Add chicken, BBQ Seasoning, Dill-Garlic Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange chicken in a single layer.

Roast chicken in the middle of the oven until cooked through, 16-18 min.** When chicken is done, using 2 forks, shred chicken into bite-sized pieces.

While chicken roasts, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Divide tortillas between plates, then spread ranch over tortillas. Top tortillas with chicken, cheese, tomatoes, carrots and spinach. Sprinkle remaining chives over top.