Ingredients
- 2 cups cooked Chicken Breasts, shredded
- 1/2 cup Cento Chefs Cut Roasted Peppers, drained
- 1 can Cento Artichokes in Brine 5-7 (14 oz), drained & sliced
- 1/4 cup Cento Sliced Pepperoncini, drained
- 1/2 cup Cento Extra Large Pitted Black Olives, sliced
- 1/4 Red Onion, thinly sliced
- 1/4 cup Feta Cheese, crumbled
- 1/4 cup Cento Red Wine Vinegar
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Ground Black Pepper
- 1 cup Romaine Lettuce Leaves, shredded
- 1/2 cup Hummus
- 4 large Wraps
Directions
In a bowl, mix together roasted peppers, pepperoncini, onion, red wine vinegar, and olive oil; set aside to marinate. Spread a generous spoonful of hummus onto each wrap, then layer with lettuce and chicken. Spoon the marinated mixture over the chicken, then top with artichoke hearts and black olives. Sprinkle with crumbled feta and a pinch of black pepper. Fold in the sides, roll tightly from the bottom, and slice in half to serve. Serves 4.
