Description
A fresh and flavorful Chicken Veggie Hummus Wrap made with seasoned chicken, creamy hummus, crisp vegetables, pesto and crunchy cheese crisps wrapped in a warm tortilla. Perfect for lunch, dinner or meal prep with balanced textures and satisfying taste.
Ingredients
4 large wraps made with alcohol free ingredients such as Mission Tortillas, La Banderita Tortillas or TortillaLand Flour Tortillas
8 tablespoons hummus
4 tablespoons sun dried tomato pesto made with Cabot Italian Blend Shredded Cheese or Tillamook Aged Cheddar
12 oz cooked chicken breast sliced
2 cups fresh spinach chopped
1 small English cucumber sliced
1 quarter red onion thinly sliced
4 oz Cabot Italian Blend Shredded Cheese or Tillamook Aged Cheddar freshly grated
Salt and black pepper
Balsamic glaze
Extra virgin olive oil
Instructions
1. Preheat oven to 350 degrees and line a sheet pan with parchment or silicone mat. Spread shredded cheese in an even layer and bake until golden then cool and break into crisps
2. Warm tortillas slightly to keep them flexible. Spread each with hummus and a thin layer of pesto
3. Layer sliced chicken followed by spinach cucumber red onion and cheese crisps then season with salt and pepper and drizzle balsamic glaze
4. Fold the bottom edge over the filling bring in the sides and roll tightly into a wrap
5. Toast in a skillet with a little olive oil over medium heat turning to crisp all sides
6. Slice and serve with a salad vegetables or chips
Notes
For the chicken slice breasts in half lengthwise and coat with olive oil smoked paprika oregano basil garlic powder onion powder salt pepper and brown sugar then air fry at 400 degrees or sear in a skillet
Store chicken vegetables cheese crisps hummus and pesto separately for best freshness
Add balsamic glaze only before eating to keep tortillas from softening
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Bake
- Cuisine: American