Greek Grilled Chicken & Hummus Wrap
Serves: 4 Large Wraps
  • 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
  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.