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1
Preheat a panini press to medium-high if you have one; otherwise use a griddle or cast iron skillet.
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2
Rinse your spinach leaves and shake off most of the water, then cook, covered, in a lightly oiled skillet or wok, stirring every few minutes until the leaves are all wilted. (If using frozen, microwave the package until hot and drain off the excess water.)
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3
Mix the spinach, lentils, rice, and yogurt in a mixing bowl until everything is coated with yogurt and the mix sticks together a bit.
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4
Prepare the wraps by putting about an ounce of cheese in a strip in the center, then spooning some of the spinach mix on top. Make sure to leave room at both ends for folding. To fold, lay the tortilla so that the strip of filling is running horizontally in front of you. Take the bottom edge up to the top, and pull back, tucking the filling in. Now tuck the left and right edge in and flip the whole thing over onto the last flap. (If you've ever watching a burrito being folded at Chipotle, this is how I'm doing it. It works well.)
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5
Grill the wraps in the panini press for 10-15 seconds to brown the tortilla and seal it. If you are using a griddle or skillet, you'll need to press down to flatten it, and cook both sides. Alternately, if you have a cast iron skillet or two, you can try a technique Alton Brown demonstrated on Good Eats for making grilled cheese: after you put your wrap on the griddle or the larger of the two skillets, set the other skillet on top of it. The heat is just as good on the bottom of the pan as the top, and the weight of the skillet does the same job as the panini press.
