1(15 oz) can chickpeas (you can peel them if you have time, to make the hummus extra creamy)
2medium roasted red peppers— , peeled (I use peppers from a jar)
pinch cayenne pepper
1/2tspsalt or more to taste
For the sauteed mushrooms:
6medium white button mushrooms— , sliced
1-2small garlic cloves— , pressed
For the chicken:
2(6-8 oz) chicken breasts cut into cubes
juice from ½ lemon
2small cloves garlic - chopped— (might reduce it to 1 clove)
Other ingredients for the wrap:
cucumbers cut into strips
crumbled feta cheese
flatbread like Flatout
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.
!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.