Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Montreal Steak Spice. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until chicken is cooked through, 12-14 min.**

While chicken bakes, cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and remaining Montreal Steak Spice, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potatoes roast, cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic. Add Dijon, mayo, half the vinegar (use all for 4 ppl), half the Parmesan and 1 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Add spinach and tomatoes to a large bowl. Add half the remaining Parmesan and 2 tbsp dressing (dbl for 4 ppl), then toss to combine.

Thinly slice chicken. Divide salad between tortillas, then top with chicken. Drizzle some dressing over top and sprinkle with remaining Parmesan. Serve potato rounds with remaining dressing alongside for dipping.