Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap
Author: Reposted from Jaclyn at Cooking Classy
Serves: 4 Large Wraps
Ingredients
- 1½ lb
bonless skinless chicken breasts - olive oil
- salt and freshly ground black pepper
- 6 tbsp Greek vinaigrette dressing
- 4 flour tortillas, 10
inch (burrito size), wheat, low carb or spinach is fine - ¾ cup hummus, store-bought or homemade (homemade recipe in notes below)
- 3 cups chopped romaine lettuce
- 2 medium
roma tomatoes, diced - 1 medium cucumber, peeled and diced
- ½ cup (2.5 oz) feta cheese, crumbled
Instructions
- Preheat a grilled over medium-high heat to 425°F. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 tablespoon olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through
cooking, until it registers 165°F incenter instant read thermometer, about 6 to 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat. - To assemble wraps spread about 3 tablespoons hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.
- For the homemade hummus - to a food processor add 1 (14.5 oz) can
drained chick peas , 3½ tablespoons drained chickpea liquid or water, 3 tablespoons tahini, 2½ tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 clove garlic sliced, ½ teaspoon salt, ¼ teaspoon cumin. Pulse until smooth (it will take about 3 to 5 minutes depending on your food processor). Season with more salt to taste if desired and add more liquid if needed.