Roasted Red Pepper and Chicken Wrap

If you're looking for a way to improve the quality of your lunches and avoid any unhealthy, high-calorie temptations which may be lurking around (such as fast food, chips or candy bars), one viable option is to bring your own lunch to work - and to turn it into a healthy, delicious treat. Under these circumstances, wraps are an excellent idea: they are relatively easy to make, hold well in the fridge, are delicious and filling. Try this red pepper and chicken wrap recipe and you'll see what I mean.

What You Need (for 2 tortillas)

- 4 ounces boneless, skinless chicken breast (cut into strips 1/2 inch wide and 2 inches long)
- 2 flour tortillas (spinach, garlic and herb ones are good, but you can always go for plain ones)
- 1/2 cup chopped tomatoes
- 1 roasted red bell pepper, cut into slices
- 2 tablespoons hummus
- 1 cup lettuce leaves

How you do it

First of all, you need to roast the peppers. Line a baking sheet with aluminum foil and place the peppers inside, using tongs to turn them frequently as they cook, until their skins blacken all over. This should take about 10 minutes. Then, place the roasted hot peppers inside a paper bag and close it, allowing it to steam until the skin loosens (which should take about 10 more minutes). Peel the skin and use the peppers immediately or refrigerate them to use later.

Coat a nonstick pan with a little bit of oil or cooking spray, add the chicken strips and sauté over medium heat until the meat becomes slightly brown and opaque throughout. Heat another, larger pan over low to medium heat, add one tortilla at a time and heat it until it softens - about 20 seconds per side). Then place one tortilla on a plate and spread half the hummus on it, add half the chicken, lettuce, tomatoes and strips of roasted pepper. Fold in the sides and bottom of the tortilla and roll to close. Wrap each individual tortilla in aluminum foil and place in the refrigerator.

Nutritional Information

Calories - 350
Cholesterol - 33 mg
Protein - 21 g
Sodium - 424 mg
Carbohydrate - 49 g
Fiber - 5 g
Total fat - 7 g
Saturated fat - 2 g
Monounsaturated fat - 4 g