Greek Grilled Chicken Wraps

Ingredients

• 3/4 pound skinless, boneless chicken breast halves
• 3/4 cup fat-free Greek dressing, divided
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1 large red bell pepper
• Cooking spray
• 1 cup shredded romaine lettuce
• 1/2 cup grape tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/2 cup prepared artichoke and garlic hummus
• 4 (8-inch) whole wheat tortillas
• 1/4 cup (1 ounce) crumbled feta cheese

Preparation

1. Combine chicken and 1/2 cup dressing in a large zip-top plastic bag. Seal bag; marinate in refrigerator at least 2 hours, turning bag occasionally.
2. . While chicken marinates, combine artichoke and remaining 1/4 cup dressing in a small bowl; cover and refrigerate.
3. . Prepare grill.
4. . Cut bell pepper in half lengthwise. Discard seeds and membranes. Flatten pepper halves with palm of hand.
5. . Remove chicken from bag; discard marinade. Place chicken and pepper halves on grill rack coated with cooking spray. Cook chicken 5 to 6 minutes on each side or until done. Cook pepper halves, skin sides down, 10 to 11 minutes or until charred. Discard charred skins. Slice chicken and bell pepper into strips.
6. . Add lettuce, tomato, and onion to artichoke mixture; toss gently.
7. . Spread 2 tablespoons hummus over each tortilla; arrange chicken and bell pepper evenly over hummus. Top evenly with artichoke mixture; sprinkle evenly with feta cheese. Fold top and bottom of each tortilla toward center; roll up burrito-style (wrap will be full). Secure with wooden picks, if necessary. Serve immediately.