Chicken Rolls with Roasted Peppers

Chicken Rolls with Roasted Peppers

Chicken Rolls with Roasted Peppers
The key ingredient in this decadent dish is the roasted peppers. Place the bell peppers on a baking sheet lined with aluminum foil and broil until they blacken all over, about 10 minutes. Transfer the pepper to a covered bowl and let steam for 10 minutes until the skin loosens.
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Makes:
2 servings

Ingredients
  • 4 oz. boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
  • 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches diameter
  • 2 tbsp. hummus
  • 1 cup lettuce leaves
  • 1/2 cup chopped tomatoes
  • 1 roasted red bell pepper, cut into slices

  • Methods/steps
    1. 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.
    2. Heat a dry, large frying pan over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.
    3. To serve, place a warmed tortilla on each plate. Spread 1 tbsp. of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each roll. Fold in the sides and the bottom of the tortilla up over the filling, and then roll to close. Cut each roll in half crosswise and serve immediately.

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