Greek Grilled Chicken Wraps

Ingredients

• 14 ounce artichoke hearts drained coarsely chopped canned
• 1 ounce feta cheese crumbled
• 0.5 cup artichoke and garlic hummus prepared
• 0.5 cup grape tomatoes halved
• 0.8 cup greek dressing fat-free divided
• 1 large bell pepper red
• 0.3 cup onion red thinly sliced
• 1 cup romaine lettuce shredded
• 0.8 pound chicken breast halves boneless skinless
• 4 8-inch tortillas whole wheat

Equipment

• bowl
• grill
• ziploc bags

Directions

1. Combine chicken and 1/2 cup dressing in a large zip-top plastic bag. Seal bag; marinate in refrigerator at least 2 hours, turning bag occasionally.
2. . While chicken marinates, combine artichoke and remaining 1/4 cup dressing in a small bowl; cover and refrigerate.
3. . Prepare grill.
4. Cut bell pepper in half lengthwise. Discard seeds and membranes. Flatten pepper halves with palm of hand.
5. Remove chicken from bag; discard marinade.
6. Place chicken and pepper halves on grill rack coated with cooking spray. Cook chicken 5 to 6 minutes on each side or until done. Cook pepper halves, skin sides down, 10 to 11 minutes or until charred. Discard charred skins. Slice chicken and bell pepper into strips.
7. Add lettuce, tomato, and onion to artichoke mixture; toss gently.
8. Spread 2 tablespoons hummus over each tortilla; arrange chicken and bell pepper evenly over hummus. Top evenly with artichoke mixture; sprinkle evenly with feta cheese. Fold top and bottom of each tortilla toward center; roll up burrito-style (wrap will be full). Secure with wooden picks, if necessary.
9. Serve immediately.