Greek-Style Burritos

Name: Greek-Style Burritos
Ingredients: 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

ATHENOS|May 28, 2014 1:27 pm EST

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Filled with lean meat and vegetables, this recipe for Greek-Style Burritos will have you on track and eating right!

Servings

6

Ingredients

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

Directions

Heat oven to 350ºF.
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.
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.
Bake for 20 minutes or until heated through; top with yogurt and tomatoes.