Mediterranean Chicken Wraps
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
4 ounces feta cheese, crumbled (1 cup)
1/2 cup plain Greek yogurt
1/2 cup jarred roasted red peppers, patted dry, and chopped coarse
1/2 cup pitted kalamata olives, chopped coarse (or capers)
2 tablespoons minced shallot
1 teaspoon grated lemon zest plus 2 teaspoons juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12-inch) flour tortillas
4 ounces (4 cups) baby arugula
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Combine chicken, feta, yogurt, red peppers, olives, shallot, lemon zest, and juice, salt, and pepper in bowl. Lay tortillas on counter and divide arugula among tortillas. Top arugula with chicken mixture and roll up tightly. Serve.
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