Chicken and Veggie Wrap with Hummus and Spinach
A quick and healthy wrap filled with sliced chicken, hummus, fresh spinach, and shredded carrots, perfect for a satisfying midday meal.
Ingredients
- •2 large whole wheat tortillas (10-inch)
- •1 cup cooked chicken breast, thinly sliced or shredded
- •1/2 cup hummus
- •2 cups fresh spinach
- •1/2 cup shredded carrots
- •1/4 cup chopped red bell pepper
- •1/4 cup crumbled feta cheese (optional)
- •2 tablespoons olive oil
- •1/2 teaspoon dried oregano
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
If using raw chicken, season the chicken breast with salt, pepper, and oregano. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until cooked through. Let it rest for a few minutes, then thinly slice or shred.
- 2
Lay the whole wheat tortillas flat on a clean surface. Spread 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges.
- 3
Divide the fresh spinach, shredded carrots, and chopped red bell pepper evenly between the two tortillas, layering them over the hummus.
- 4
Distribute the sliced or shredded cooked chicken breast over the vegetables on each tortilla. If using, sprinkle the crumbled feta cheese over the chicken and vegetables.
- 5
Carefully but tightly roll up each tortilla, starting from one edge. Ensure the filling is compact within the wrap. You can fold in the sides as you roll for a more secure wrap.
- 6
If desired, lightly toast the wraps in a dry skillet over medium heat for 1-2 minutes per side until lightly golden and warmed through, or serve immediately. Slice each wrap in half diagonally before serving.
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