• 1 Roasted red pepper and chicken wrap
• 1 yogurt
• 1 pear

Roasted red pepper and chicken wraps

• 4 oz boneless, skinless chicken breast strips
• 2 (10 inch) large whole wheat tortillas
• 2 tablespoons hummus
• 1 cup shredded lettuce leaves (Romaine)
• 1/2 cup chopped tomatoes
• 1 roasted red bell pepper, cut into thin slices (can roast your own or buy jarred, in olives and pickles section of the store)

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.

Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.

To serve, place a warmed tortilla on each plate. Spread one tablespoon of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each wrap. Fold in the sides and the bottom of the tortilla up over the filling, and then roll to close. Cut each wrap in half crosswise and serve immediately.

Makes 2 servings.

Recipe adapted from http://www.mayoclinic.com/

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