Finely chop the roasted red peppers and set aside in a small bowl. Crumble the feta cheese and prepare the cooked chicken, ensuring both are ready for mixing.
1 jar roasted red peppers, 1 block feta cheese
Heat a skillet over medium heat and add 1 tablespoon of olive oil. When shimmering, add the cooked chicken, cumin, and oregano. Sauté until heated through and fragrant, about 3-4 minutes, stirring occasionally.
2 cups cooked chicken, shredded or chopped, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons olive oil
Add the sliced red peppers to the skillet in the last minute of cooking to warm and slightly soften them. Remove from heat once the mixture is hot and fragrant.
1 jar roasted red peppers
Lay a tortilla flat on a clean surface. Evenly distribute a quarter of the chicken mixture onto the center of the tortilla. Top with crumbled feta cheese.
2 cups cooked chicken, shredded or chopped, 1 block feta cheese
Fold the sides of the tortilla inward and roll tightly from one edge to the other to form a wrap. Repeat with remaining tortillas and fillings.
Place the wraps seam-side down in the skillet over medium heat. Cook for 2-3 minutes on each side until the outside is golden brown and crispy. Remove from skillet and let rest for a minute before slicing in half to serve.
