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Roasted Red Pepper and Chicken Wrap

Two Stars Guiding Stars
  • Servings:

    2 (265 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    25 minutes


Next time you grill chicken, put on some extra to make these wraps for lunch the next day. Fresh basil would be delicious wrapped up here too, but it's the roasted red pepper that really makes the meal.
4 oz. boneless, skinless chicken breast, cut into strips
1 red bell pepper
2 (10") flour tortillas
2 Tbsp. hummus
1 cup chopped lettuce
1/2 cup chopped tomatoes
Roasted Red Pepper and Chicken Wrap


1. Spray a small nonstick frying pan with cooking spray. Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
2. Turn broiler to high and place the rack in the highest setting. Place the pepper on a baking sheet lined with aluminum foil. Broil, turning frequently with tongs until the skin blackens all over. Transfer the pepper to a covered bowl until the skin loosens (10 minutes). Peel, remove seeds, and slice.
3. Spread each tortilla with 1 tablespoon hummus. Divide chicken, lettuce, tomatoes, and roasted pepper between wraps. Fold, roll, and serve.


Nutritional Facts
Servings 2 (265 g)
Base Nutrients
Calories 341 kcal (17%)
Calories from Fat 80 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 3 g (14%)
Cholesterol 41 mg (14%)
Sodium 618 mg (26%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 5 g (21%)
Protein 21 g (35%)
Vitamin A n/a
Vitamin C 84 mg (93%)
Calcium 128 mg (10%)
Iron 4 mg (21%)