This is another one of my 10 ten favorite meals. You can make this ahead of time. Cover with plastic wrap and put them in the fridge until dinner time. My husband doesn’t like feta, so I make his with mozzarella or havarti cheese. I also just barbeque the chicken instead of sauteing it. This recipe was taken from The Complete Light Kitchen by Rose Reisman.
8oz skinless boneless chicken breast
1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1/3 cup sliced red or sweet onion
1/3 cup low-fat feta cheese, crumbled
1/2 cup chopped rehydrated sun-dried tomatoes
1/3 cup diced black olives
1 Tbsp olive oil
1 1/2 tsp basil
1 1/2 tsp minced fresh garlic
2/3 cup hummus
4 large whole wheat tortillas (or flavor of your choice)
1 cup baby spinach leaves
1. Working with one at a time, pound the chicken breasts to an even 1/2 inch thickness between two sheets of waxed paper.
2. Spray a non-stick grill pan with cooking oil and saute the chicken for approximately 8 minutes, or until no longer pink in the center. Slice into thin strips
3. Stir the green and red pepper, onion, feta, tomatoes, olives, oil, basil and garlic together in a large bowl.
4. Spread the hummus over the entire surface of the tortillas. Place the vegetable mixture over the hummus. Scatter the spinach leaves overtop and add the chicken. Roll the bottom of each tortilla up and over the filling, fold in both sides, and continue to roll up tightly. Cut each roll in half before serving.