An easy chicken wrap recipe you can throw together in just 15 minutes for a quick & healthy dinner or lunch. Featuring simple ingredients like shredded chicken, hummus, chopped fresh veggies, a homemade red wine vinaigrette, and crumbled cheese all piled onto a piece of soft & chewy naan bread (Indian flatbread). Fix this on a busy weeknight or prep it for the week ahead for grab & go meals.
INGREDIENTS:
For The Wraps:
For garnish (added to each wrap):
INSTRUCTIONS:
INGREDIENTS:
For The Wraps:
- 4 pieces of naan bread (for a gluten-free version use this recipe with GF AP flour or this recipe with cassava flour)
- 1 cup of roasted red pepper hummus
- 4 cups of organic spring mix
- 3 cups of shredded cooked chicken (like leftover slow cooker lemon pepper chicken OR rotisserie chicken)
- 2 cups of the veggie mixture with dressing (see below for recipe)
- 4 tablespoons of full-fat feta cheese or goat cheese
For garnish (added to each wrap):
- 1 1/2 teaspoons of extra vinaigrette or juice from the veggies
- Sea salt & black pepper, to taste
- Drizzle of good-quality extra virgin olive oil
- For The Veggie Mixture:
- 1/2 cup of peeled, sliced & quartered cucumber
- 1 cup of quartered cherry tomatoes
- 1/2 cup of peeled & diced red onion*
- 1/4-1/3 cup of homemade red wine vinaigrette
INSTRUCTIONS:
- Turn on your oven's LOW broil setting and pop the naan bread pieces onto the middle rack. Warm & slightly toast each side for about 3-5 minutes, keeping an eye on them so they don't get too dark (I always set a timer). Alternately, you can warm the naan bread in a skillet on the stove or in a toaster oven if you don't want to turn on your oven.
- Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl. Pour vinaigrette over the veggie mixture and toss the vegetables until they're well coated.
- Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).
- Prepare each naan wrap as follows: Spread 1/4 cup of hummus across the whole surface, place 1 cup of spring mix on half the naan, then the cooked shredded chicken on the other half. Scoop 1/2 cup of the veggie mixture on top of the salad mix (this helps to absorb a bit of the dressing), then crumble 1 tablespoon of feta cheese over the veggies.
- Garnish each chicken wrap by pouring an extra tablespoon of red wine vinaigrette or juice from the bottom of the veggie bowl over the whole wrap, followed by sea salt & cracked black pepper (to taste) and a drizzle of extra virgin olive oil.
- Serve immediately while still flat (letting each person fold it themselves) OR for a nice presentation, tie a small length of hemp cord around each wrap beforehand.
CHICKEN HUMMUS NAAN WRAPS
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Oleh
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