If using rotisserie chicken skip the marinating step. Slice chicken breasts in half so they cook evenly. In a bowl combine lemon juice, olive oil, garlic powder, Italian seasoning, salt, and smoked paprika. Toss the chicken in the marinade and let rest for at least twenty minutes if time allows.

Heat a heavy bottomed skillet over medium high heat with a little olive oil. Add the marinated chicken and cook until nicely browned about eight to ten minutes per side flipping a few times. Cook until the internal temperature reaches 165°F. Remove the chicken and let it rest on a plate to keep juices locked in.

In the same skillet add a splash of olive oil and sauté sliced bell pepper and red onion until softened about five minutes. Season with a pinch of salt. The vegetables will pick up leftover chicken flavor for extra depth.

Warm tortillas briefly on the stove so they become flexible and easier to fold. Spread a generous spoonful of hummus down the center of each warmed tortilla to act as both flavor and binder.

Layer sliced cucumber, chopped tomatoes, shredded romaine, chopped olives, crumbled feta, sliced cooked chicken, and the sautéed peppers and onions on top of the hummus. Keep the filling balanced so the wrap remains easy to roll.

Fold the bottom edge up halfway then fold the sides inward and roll forward tightly to close. Use a toothpick if needed to keep the wrap secure. Serve the wraps with extra hummus and your choice of hot sauce on the side.