Chicken, Feta and Roasted Red Pepper Tortilla Wraps
It’s hot outside and you don’t want to heat up the kitchen. Ah, the beauty of summer! I’ve got a great lunch/dinner idea for you. It starts with foods you likely have on hand in your refrigerator like flour tortillas, rotisserie chicken, feta cheese, cream cheese, cucumbers and spinach. Jars of roasted red peppers are handy for a number of recipes so it’s a great idea to keep these in your pantry. And I keep Litehouse Feta Dill Salad Dressing around for moments like this one.
I love this dressing (no sponsor here). It’s the perfect blend between tangy and mild with a nice thick consistency that’s perfect for salads. For this roll-up I mix the dressing with reduced-fat cream cheese for a tasty, spreadable blend that works awesome in this wrap.
The other night I made these for my tennis team for “apres” tennis socializing. Everyone devoured them with relish. Big hit! My family thinks they’re deli restaurant worthy. I’m feeling pretty good about myself.
Tips:
- Spread feta dill sauce evenly just to the edge of the tortilla for maximum taste in every bite.
- Roll tightly by moving filling toward you as you’re rolling, making sure all the filling stays inside and tortilla doesn’t crack. It might be a good idea to heat tortillas slightly before rolling.
- Rotisserie chicken is the key to keeping these roll-ups quick and easy. Purchase rotisserie chicken already pulled off the bone at the deli section of your favorite local grocery store.
- Chicken, Feta and Roasted Red Pepper Tortilla Wraps
- 1/2 cup Litehouse Feta Dill Greek Yogurt Dressing
- 4 ounces reduced-fat cream cheese
- 4 (12-inch) tortillas (I use Don Poncho Herb wraps)
- 2 cups fresh spinach leaves
- 2 cups cooked and diced chicken breast (I use rotisserie)
- 1/2 cup deli-sliced roasted red bell peppers
- 1/2 cup peeled and thinly sliced English cucumber
- 1/2 cup feta cheese
- 1 tsp dried dill weed
- 1/2 tsp freshly ground black pepper
- Combine yogurt dressing and cream cheese in a small bowl. Whisk together until smooth and creamy.
- Divide and spread mixture evenly over each tortilla/wrap, spreading to the edges.
- Divide and arrange evenly spinach, chicken, roasted peppers, cucumbers and feta cheese on top of each wrap. Sprinkle dill weed and black pepper across each wrap.
- Roll tightly by gathering all filling ingredients onto one side and gently but firmly lift tortilla up and over filling ingredients and roll, continuing to tuck ingredients into wrap as you roll. If you're not ready to serve, then wrap tortillas in plastic wrap and store in refrigerator. When ready to serve, remove plastic wrap and slice into 2-inch thick slices or just in half.
You might also enjoy:
Roasted Sweet Potato, Tofu and Quinoa Wrap
