½cupjarred roasted red peppers, patted dry and chopped
½cupblack or kalamata olives, chopped
1teaspoonfresh lemon zest
2teaspoonsfresh lemon juice
½teaspoonsalt
¼teaspoonpepper
412-inch flour tortillas, white or whole wheat
4ouncesbaby arugula or spinach, about 4 cups
Instructions
In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.
Use a serrated knife to slice in half. Serve.
Notes
Filling: these tortillas have quite a bit of filling per wrap; I think you could definitely get away with making an extra wrap and putting less filling on each but it's up to you. I made four wraps and cut them all in half - eight halves served our family of 7 eaters perfectly (keeping in mind that a few of my younger kids are pretty small eaters). Chicken: a rotisserie chicken, if you have access them at your store(s), works perfectly here, otherwise, this simple method for cooked, shredded chicken is waiting for you.