Roasted Red Pepper Hummus Chicken Wrap

Roasted Red Pepper Hummus Chicken Wrap – some of my favorite Mediterranean flavors in a delicious and nutritious wrap.

Today I decided to recreate one of my all time favorite wraps – Hummus Chicken Wrap, that I usually order at a local cafe. It has been cold around here and I haven’t been out a lot, so I missed getting my wrap this week.

That’s why I decided to make this Roasted Red Pepper Hummus Chicken Wrap at home. Best decision ever!

Of course I added some ingredients like the garlic dill sauteed mushrooms.

I also prepared homemade roasted red pepper hummus, which only takes 10 minutes.

Make sure you check out my Creamy Roasted Garlic Hummus recipe, if you’d like to make hummus yourself. I also used it in party appetizers like this Mediterranean Seven Layer Dip With Hummus.

Making hummus at home is so easy.

I’ve shared a roasted garlic hummus recipe with you before. This time I made roasted red pepper hummus. There are a lot of hummus recipes in the web, but I really stand by this one. I’ve been making it for years. If you have time you can definitely peel the chickpeas.

This will make the hummus extra creamy.

What else you need for this Roasted Red Pepper Hummus Chicken Wrap?

You can add ingredients of your choice, of course. I like to add lettuce, cucumbers, feta, chicken bites (which I cooked on skewers) and garlic dill sauteed mushrooms.

The wrap in my local cafe doesn’t have any mushrooms in it. But I’ve found that this delicious garlic dill sauteed mushrooms add just the right flavor to it. They also make the perfect side dish or can be added to a salad or even pizza. Hope you get to try them!

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5 from 7 votes

Roasted Red Pepper Hummus Chicken Wrap

By Lyubomira from CookingLSL

Roasted Red Pepper Hummus Chicken Wrap

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6

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Ingredients 

1x2x3x

For the roasted red pepper hummus:

• ▢ 1 (15 oz) can chickpeas (you can peel them if you have time, to make the hummus extra creamy)
• ▢ 2 medium roasted red peppers, , peeled (I use peppers from a jar)
• ▢ 1-2 tbsp lemon juice
• ▢ 1/4 cup tahini
• ▢ 1 clove garlic
• ▢ 4 tbsp olive oil
• ▢ 1/2 tsp cumin
• ▢ pinch cayenne pepper
• ▢ 1/2 tsp salt or more to taste

For the sauteed mushrooms:

• ▢ 6 medium white button mushrooms, , sliced
• ▢ 2 tbsp butter
• ▢ 1-2 small garlic cloves, , pressed
• ▢ 1/4 tsp salt
• ▢ 1/8 tsp black pepper
• ▢ 1 tbsp chopped dill

For the chicken:

• ▢ 2 (6-8 oz) chicken breasts cut into cubes
• ▢ juice from ½ lemon
• ▢ ¼ cup olive oil
• ▢ 1-2 tsp oregano
• ▢ 1 tsp black pepper
• ▢ 1 tsp salt
• ▢ 2 small cloves garlic - chopped, (might reduce it to 1 clove)
• ▢ ½ tsp dried parsley

Other ingredients for the wrap:

• ▢ cucumbers cut into strips
• ▢ chopped lettuce
• ▢ crumbled feta cheese
• ▢ flatbread like Flatout

Instructions 

For the roasted red pepper hummus:

• Place all ingredients in a food processor/blender. Pulse a few times until smooth.
• Transfer to a bowl. Garnish with toasted nuts of your choice.

For the mushrooms:

• In a medium skillet combine butter, garlic and mushrooms. Cook over medium-high heat for 5 minutes, stirring a few times. Reduce heat to medium-low and add salt and pepper. Cook for about 5 more minutes, stirring a few times, until mushrooms are softened and browned. Remove from heat and add dill.

For the chicken:

• Combine all ingredients for the marinade in a large bowl and add meat, make sure it is evenly coated in marinade. Transfer to a zip lock bag. Let the meat marinate for at least 30 minutes, for best results 6 hours to overnight. Keep it in the fridge.
• Heat a ribbed skillet over medium-high heat. Add 1 tbsp vegetable oil. Cook chicken for 3-4 minutes per side, turning once, until done. Transfer to a plate.

For the wraps:

• Spread 2 tbsp hummus over flatbread.Add some feta cheese, lettuce, cucumber, mushrooms and chicken. Wrap like a burrito and cut in half. Serve.

Notes

!To fold the wrap:
Fold both sides toward the center.
Fold the edge nearest you towards the center.
Roll the wrap away from you, while keeping the fillings tight.
Cut diagonally into two.

Nutrition

Calories: 580kcal, Carbohydrates: 46g, Protein: 28g, Fat: 31g, Saturated Fat: 6g, Cholesterol: 58mg, Sodium: 1000mg, Potassium: 691mg, Fiber: 7g, Sugar: 4g, Vitamin A: 240IU, Vitamin C: 10.2mg, Calcium: 98mg, Iron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: sandwich

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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