Greek Grilled Chicken & Hummus Wrap
Author: 
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
  1. 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 in center on an 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.
  2. To assemble wraps spread about 3 tablespoons hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.
  3. 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.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/greek-grilled-chicken-hummus-wrap/