Preheat your oven and follow the Sol Cuisine package instructions to cook the bites.
While the bites cook, toss together the salad by adding all the ingredients into a medium-sized bowl. Set aside.
Grab your wrap with pockets and cut them down the middle. Using your fingers, gently separate the pockets (see images for how they are stuffed for reference) and repeat till you've opened all your wraps.
Cook them in a large pan till golden and hot on both sides. Repeat till each is heated. You can also brush the pan with butter or oil before cooking to get a beautiful crisp on them.
To assemble, gently stuff each pocket with some arugula, salad, some bites, and slivered almonds. Top with fresh dill and serve. I suggest doing around 2-3 bites per wrap. You can double the recipe if you're feeding more than 4 people.
Notes
Spinach and Chickpea Bites: If you don't have access to the chickpea bites, use any protein you prefer. I think my crunchy chickpeas from this recipe would be PERFECT in this recipe.