Chicken and Veggie Wrap with Carrots and Hummus
A quick and satisfying lunch wrap featuring tender grilled chicken breast, crunchy shredded carrots, and creamy hummus, all nestled in a soft tortilla. Perfect for a midday meal that's both balanced and portable.
Ingredients
- •1 large boneless, skinless chicken breast (about 6 oz)
- •1 tbsp olive oil
- •1/4 tsp salt
- •1/8 tsp black pepper
- •2 large whole wheat tortillas (10-inch)
- •1/2 cup hummus
- •1 cup shredded carrots
- •1/2 cup mixed greens or spinach
- •1/4 cup thinly sliced cucumber
- •2 tbsp crumbled feta cheese (optional)
Dietary Info
Instructions
- 1
Pat the chicken breast dry with paper towels. Slice the chicken breast horizontally into two thinner cutlets or into 1/2-inch thick strips. Season both sides with salt and pepper.
- 2
Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165°F/74°C). Remove from heat and let rest for a few minutes, then slice into bite-sized pieces or strips if not already.
- 3
While the chicken cooks, prepare the vegetables. If using whole carrots, shred them using a box grater. Slice the cucumber thinly.
- 4
Lay each tortilla flat on a clean surface. Spread about 1/4 cup of hummus evenly over the center of each tortilla, leaving a small border around the edges.
- 5
Arrange half of the mixed greens or spinach on top of the hummus on each tortilla. Then, layer half of the shredded carrots, half of the sliced cucumber, and half of the cooked chicken pieces onto each wrap. If using, sprinkle with feta cheese.
- 6
To wrap, fold in the sides of the tortilla over the filling, then tightly roll the tortilla from the bottom up. Slice each wrap in half diagonally before serving.
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