4 boneless skinless chicken breasts
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon Char-crust spice mix or your favorite spices
4 spinach-flavored wraps or tortillas
2/3 cup chummus
Salt and pepper
Cut chicken crosswise into 1/4 inch thick strips, place in a bowl. Add peppers, spice mix and 1/4 teaspoon salt; toss to coat.
In a nonstick skillet, heat 2 teaspoons oil over medium high heat, cook chicken mixture, stirring occasionally, for 8 to 10 minutes, or until peppers are tender crisp and chicken is no longer pink.
Meanwhile spread wraps evenly with chummus. Divide chicken mixture among wraps leaving 2-inch border at bottom. Fold bottom over filling and continue rolling until filling is enclosed. Serve immediately.