Nutrition info - Recipes

Chicken Rolls with Roasted Peppers

The roasted red peppers add the magic flavor to this delightful dinner. To make your own, place the peppers on a baking sheet lined with aluminum foil and broil until blackened, then transfer to a covered bowl and let them steam in their own juices for 10 minutes until the skin loosens and they are cool enough to peel.

Chicken Rolls with Roasted Peppers


For 2 people

  • 4 ounce(s) boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
  • 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches diameter
  • 2 tablespoon(s) hummus
  • 1 cup(s) lettuce leaves
  • 1/2 cup(s) chopped tomatoes
  • 1 roasted red bell pepper, cut into slices


  1. Spray a small nonstick frying pan with cooking spray. Add the chicken and sauté over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
  2. Heat a dry, large frying pan over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.
  3. To serve, place a warmed tortilla on each plate. Spread 1 tbsp. of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each roll. Fold in the sides and the bottom of the tortilla up over the filling, and then roll to close. Cut each roll in half crosswise and serve immediately.

Nutrition facts

  • Kcal: 294.94 kcal
  • Fibers (g): 4.47g
  • Sodium (mg): 539.43mg
  • Carbs: 33.26g
  • Fat: 7.97g
  • Saturated fat (g): 1.53g
  • Proteins: 23.41g