Makes 4 wraps

Ingredients:

4 slices uncured applewood smoked bacon
1 pound boneless, skinless chicken tenders
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 teaspoons white balsamic or white wine vinegar
2 cups lightly packed baby spinach leaves
4 (8-inch) whole wheat flour tortillas, warmed
1/4 cup prepared hummus
1 1/2 jarred roasted red bell peppers, thinly sliced

Directions:

Heat a large nonstick skillet over medium heat; add bacon slices and cook until browned. Transfer bacon to paper towels to drain; crumble and set aside. Wipe skillet clean with paper towels.

Cut chicken tenders in half lengthwise and then cut in half crosswise. Toss with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat skillet over medium heat; add 1/2 tablespoon olive oil to skillet. Add chicken; cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes.

Whisk remaining 1 1/2 tablespoons olive oil, vinegar, and remaining salt and pepper in a medium bowl; toss with spinach.

Working with one tortilla at a time, spread 1 tablespoon hummus in a strip and then top with one-fourth of chicken, bacon, spinach mixture and red peppers. Roll up tightly. Serve warm, at room temperature or chilled.