Chicken Bell Pepper Burritos

Ingredients:

• 2 cups cooked chicken, shredded (grilled or rotisserie-style for more flavor)
• 1 cup bell peppers, chopped (mix of red, yellow, and green)
• 1/2 cup hummus or garlic yogurt sauce (Mediterranean alternative to ranch)
• 1 cup crumbled feta cheese or shredded mozzarella
• 4 large whole wheat or spinach flatbreads/tortilla wraps
• 1 can chickpeas, drained and rinsed (instead of black beans)
• 1/2 cup cooked or grilled corn kernels (optional but adds sweet contrast)
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano or za’atar
• Salt and freshly ground black pepper, to taste
• Optional: handful of chopped fresh parsley or mint for garnish
• Optional topping: sliced olives or diced tomatoes

‍ Directions:

1. Sauté Veggies:

In a pan, heat 1 tbsp olive oil over medium heat. Add chopped bell peppers and sauté for 3–4 minutes until just tender. Stir in chickpeas (if using) and sprinkle with oregano, salt, and pepper.

2. Prepare the Filling:

In a large bowl, combine the shredded chicken, sautéed bell peppers and chickpeas, corn (if using), and feta cheese. Add hummus (or yogurt sauce) and mix until everything is evenly coated and creamy.

3. Warm the Wraps:

Warm the tortilla wraps in a dry pan or microwave for 10–15 seconds to make them pliable.

4. Assemble the Burritos:

Place a generous scoop of the filling in the center of each wrap. Add any extras like olives or fresh herbs, then roll the wraps tightly like burritos—folding in the sides first.

5. Optional Toast/Bake:

Toasted: Place burritos seam-side down on a dry skillet and toast for 2–3 minutes per side until golden.

Baked: Arrange burritos in a baking dish, sprinkle with a little mozzarella or feta, and bake at 350°F (175°C) for 10 minutes until warmed through.

6. Serve:

Cut in half, garnish with fresh parsley or mint, and serve warm with a side of cucumber-yogurt dip or tabbouleh salad.