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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup greek vinaigrette dressing |
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
2 cups cooked long-grain white rice |
2 teaspoons lemon zest |
6 flour tortillas (8 inch) |
1 pkg. (7 oz.) athenos roasted red pepper hummus |
1 pkg. (4 oz.) athenos traditional crumbled feta cheese |
1 1/2 cups tightly packed fresh spinach |
1/2 cup plain nonfat greek-style yogurt |
1 tomato, chopped |
Directions:
1. HEAT oven to 350ºF.
2. HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from heat. Add rice and zest; mix lightly.
3. SPREAD tortillas with hummus; top with chicken mixture, cheese and spinach. Fold in opposite sides of each tortilla, then roll up burrito-style. Place, seam-sides down, in single layer in casserole.
4. BAKE 20 min. or until heated through; top with yogurt and tomatoes.
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