Greek-Style Burritos

• 1/4 cup cup kraft greek vinaigrette dressing
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 2 cup cooked long-grain white rice
• 2 teaspoon lemon zest
• 6 flour tortillas (8 inch)
• 7 pound athenos roasted red pepper hummus
• 4 ounce athenos traditional crumbled feta cheese
• 1 1/2 cup cups tightly packed fresh spinach
• 1/2 cup plain nonfat greek-style yogurt
• 1 tomato, chopped

1. Heat oven to 350ºF.
2. Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until done, stirring occasionally. Remove from heat. Add rice and zest and mix lightly.
3. Spread tortillas with hummus; top with chicken mixture, cheese and spinach. Fold in opposite sides of each tortilla, then roll up burrito-style. Place, seam-sides down, in single layer in casserole.
4. Bake for 20 minutes or until heated through; top with yogurt and tomatoes.