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In the ever-evolving landscape of modern cuisine, wraps have emerged as a beloved choice for meals across various cultures. Their popularity stems from their incredible versatility; you can fill them with an array of ingredients to suit any dietary preference or craving. Whether enjoyed for lunch, dinner, or a quick snack, wraps can be tailored to your taste while also packing a nutritious punch. One standout variant gaining traction is the Mini Roasted Pepper Chicken Wraps. This recipe combines the satisfying flavors of marinated chicken, vibrant roasted peppers, and fresh greens, creating a meal that is as delicious as it is nutritious.

Mini Roasted Pepper Chicken Wraps

Discover the delicious and nutritious Mini Roasted Pepper Chicken Wraps, perfect for any meal! Packed with marinated chicken, colorful roasted peppers, fresh baby spinach, and a sprinkle of feta, these wraps deliver a satisfying balance of protein and veggies. Easy to prepare and customizable to your taste, they're a great way to enjoy a healthy lifestyle. Make them for lunch, dinner, or meal prep for the week ahead. Enjoy a vibrant and flavorful meal that everyone will love!
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Ingredients
  

2 large chicken breasts, grilled and sliced

1 cup mini sweet peppers, roasted and sliced

1 cup baby spinach leaves, washed and dried

1 cup feta cheese, crumbled

4 large whole wheat or spinach tortillas

1/2 cup hummus (your choice of flavor)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Chicken: In a mixing bowl, combine the sliced grilled chicken with olive oil, salt, pepper, and smoked paprika. Toss well to ensure each piece is evenly coated. Allow it to marinate for a few minutes to enhance the flavors.

    Roast the Peppers: Preheat your oven to 400°F (200°C). If your mini sweet peppers are raw, slice them in half and remove the seeds. Arrange them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for approximately 20 minutes, or until the peppers are tender and have developed a slight char. Remove from the oven, let them cool, and then slice into strips.

      Warm the Tortillas: Heat a dry skillet over medium heat. Warm each tortilla in the skillet for about 30 seconds on each side, until they become soft and pliable. This step makes wrapping easier.

        Spread the Hummus: Lay each warmed tortilla flat on a clean surface. Using a spatula or the back of a spoon, spread a generous layer of your chosen hummus evenly over each tortilla, leaving a small border around the edges.

          Assemble the Wraps: On top of the hummus, layer a handful of baby spinach leaves, followed by an even distribution of the sliced grilled chicken, roasted mini peppers, and a sprinkle of crumbled feta cheese.

            Wrap It Up: Carefully roll each tortilla from one end to the other, tucking in the sides as you go to keep the filling secure. Ensure the wraps are tight enough to hold their shape but not so tight that they tear.

              Serve: Slice each wrap in half diagonally for a visually appealing presentation. If desired, secure the wraps with toothpicks for easy handling. Garnish with fresh basil leaves for a pop of color and an aromatic touch.

                Enjoy: These wraps are best served fresh but can be conveniently packed for lunches. If not eaten immediately, they can be stored in the refrigerator for up to one day. Enjoy your delicious and nutritious mini roasted pepper chicken wraps!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 wraps