Greek Burritos – Amy Carter, Sarah's Place
1/4 cup Greek vinaigrette
1 pound Nature's Place boneless skinless chicken breasts, cut into bite-size pieces
2 cups cooked Food Lion long-grain white rice
2 teaspoons lemon zest
6 (8 inch) my essentials flour tortillas
1 (7 ounce) package ATHENOS Roasted Red Pepper Hummus
1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese
1 1/2 cups tightly packed fresh spinach
1/2 cup plain, non-fat Greek-style yogurt
1 tomato, chopped
1. Heat oven to 350 degrees F.
2. Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from heat. Add rice and zest; 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 20 min. or until heated through; top with yogurt and tomatoes.