Ingredients
1½lbschicken breasts,boneless skinless
olive oil
salt and freshly ground black pepper
6tbspgreek vinaigrette dressing
4flour tortillas,(10 inch, burrito size)
¾cuphummus,store-bought or homemade
3cupsromaine lettuce,chopped
2mediumroma tomatoes,diced
1mediumcucumber,peeled and diced
½cupfeta cheese,crumbled
Preparation
Preheat a grilled over medium-high heat to 425 degrees F. Pound chicken to an even thickness using the flat side of a meat mallet.
Brush chicken breasts lightly with about 1 tablespoon olive oil, and season with salt and pepper.
Brush grilled grates lightly with oil, and grill chicken for about 6 to 8 minutes, rotating once halfway through cooking, until it registers 165 degrees F in center using an instant-read thermometer.
Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
To assemble wraps, spread about 3 tablespoons of hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.
