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.