Step 1
Soak the sun-dried tomatoes.
In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry.
Step 2
Prep and cook the chicken.
Pat the chicken dry with a paper towel; season generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into quarter-inch-thick slices. While the chicken is cooking and cooling, prepare the salad and flatbreads.
Step 3
Make the kale salad.
In a large bowl, combine the kale with the Mediterranean vinaigrette and 2 teaspoons oil, season with salt and pepper, and gently massage the leaves. Add the sun-dried tomatoes and feta, and pumpkin seeds, season to taste with salt and pepper, and toss to combine.
Step 4
Toast the flatbreads; assemble the “tacos.”
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbreads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
Step 5
Spoon the hummus evenly over the flatbreads, leaving a half-inch border around the edges. Top with the chicken and kale salad. Fold up to form “tacos.”
Serve: Transfer the flatbread “tacos” to individual plates and serve any remaining kale salad on the side.
