You may want to substitute white flour tortillas for whole wheat and use grilled chicken tenders for the wraps.


  • 1 cup grape tomatoes, halved
  • 3 tbsp. pitted Kalamata olives, coarsely chopped
  • 2 tbsp. crumbled feta cheese
  • 1½ tbsp. fresh lemon juice
  • 1 tbsp. chopped fresh oregano leaves
  • 1 tbsp. extra virgin olive oil
  • 1/8 tsp. ground red pepper
  • 4 oz. (about 1 cup) shredded rotisserie chicken breast  (skin & bones removed)
  • 2 small cucumbers, peeled, seeded, chopped
  • 6 tbsp. plain hummus
  • 1 small jar roasted red peppers, drained then julienned (optional)
  • 6 (8-inch) whole wheat or white soft flour tortillas


  1. Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken and cucumber in a large bowl. Toss to combine. Spread 1 tablespoon of hummus over 1 side of each tortilla. Top each with about ½ cup chicken mixture. Top with roasted red peppers, if desired. Roll up wraps, cut in half to serve and for ease of eating.
  2. Serve with a side salad or your favorite pasta salad, like Israeli Couscous Salad with Vegetables.

Makes 6 full wraps (each is 1 serving).

This recipe is from Ann Tompkins, who adapted this recipe from “Cooking Light” magazine.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...