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Servings: 6

Roasted Red Pepper Hummus Chicken Wrap

Prep Time:
10 mins
Total Time:
10 mins
Roasted Red Pepper Hummus Chicken Wrap
roasted red pepper hummus chicken wrap
5 from 7 votes
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Ingredients

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:

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

For the mushrooms:

  1. 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:

  1. 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.
  2. 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:

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

Recipe 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.
Course: sandwich

Nutrition Information

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