A chicken wrap is a classic dish to bring along on a picnic or a packed lunch. The red pepper in this one adds flavor, texture, and vegetables all in one go. If you’re short on time, jarred roasted red peppers will work.
Next time you grill chicken, put on some extra to make these wraps for lunch the next day. Fresh basil would be delicious wrapped up here too, but it’s the roasted red pepper that really makes the meal.
Servings: 2 (265 G)
Prep Time: 15 min.
Cook Time: 25 min.
- 4 oz. boneless, skinless chicken breast, cut into strips
- 1 red bell pepper
- 2 (10") flour tortillas
- 2 Tbsp. hummus
- 1 cup chopped lettuce
- ½ cup chopped tomatoes
- Spray a small nonstick frying pan with cooking spray. Add the chicken and sauté over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
- Turn broiler to high and place the rack in the highest setting. Place the pepper on a baking sheet lined with aluminum foil. Broil, turning frequently with tongs until the skin blackens all over. Transfer the pepper to a covered bowl until the skin loosens (10 minutes). Peel, remove seeds, and slice.
- Spread each tortilla with 1 tablespoon hummus. Divide chicken, lettuce, tomatoes, and roasted pepper between wraps. Fold, roll, and serve.