This meal is FILLING, tongue-tingling and fresh. Its just the type of thing I find myself making over and over again in summer when it’s took hot to turn on the stove or oven (like today – oowee, 90° and rising!) and you need to quickly throw something together from the fridge. Plus my appetite can diminish somewhat when it get hot out, though oddly enough not for chocolate, so this is a perfect light bite.

Ingredients: 12oz chicken breasts, cooked, cooled, and sliced into strips (about 2 chicken breasts) 4 burrito-sized flour tortillas (I used Mission Low-Carb Tortillas) 1/2 cup hummus (I used Sabra Roasted Red Pepper hummus) 1/2 cup shredded carrots 1/2 cucumber, thinly sliced 2 vine-ripened tomatoes, sliced and seeded 1/4 cup fresh basil, torn 1 avocado, sliced salt & pepper