4 cups cooked and shredded chicken
4 ounces crumbled feta cheese (about 1 cup)
1/2 cup plain Greek yogurt
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup black or kalamata olives, chopped
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12-inch) flour tortillas, white or whole wheat
4 ounces baby arugula or spinach (about 4 cups)
In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.
Use a serrated knife to slice in half. Serve.