1. Season Chicken Breasts and bake at 350 for 1 hour or grill on an outdoor grill until done. Let rest and slice into strips when cool enough to handle. 2. While the chicken cooks. Wash and cut green beans in half and the ends off and steam for 10 minutes until al dente, not soggy. Let cool for 10 minutes. 3. You can either purchase the olive, hummus and red bell bepper spreads or process them yourself. (I have an awesome lemon hummus recipe, check my recipe section.) I make the hummus and let my food processor do all the work on jars of roasted red bell peppers and Kalamata Olives-SEPERATELY, NOT TOGETHER! Make sure the peppers and olives are drained of the liquids. Process until smooth. 4. I spread a heaping TBSP of each spread on the tortilla. Add a lettuce leaf, 4 green beans and 1/2 of a chicken breast- sliced. Roll up and enjoy! 5. Serve with a Fruit Salad for a FANTASTIC lunch! ---------------------------------------------------------------------------
Nutrition
Ingredients
