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Greek Chicken Hummus Wraps
Andre Lewis

Greek Chicken Hummus Wraps

Hummus replaces both cheese and dressing here, keeping the wrap creamy without making it slippery. Oregano chicken, cucumber, tomato and olives bring distinct textures in restrained amounts; drain the vegetables on a towel after cutting and the whole wrap holds better.
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Prep Time 22 minutes
Cook Time 14 minutes
Total Time 36 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 large spinach tortillas
  • 1 cup plain hummus
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1/2 cup sliced Kalamata olives
  • 1/2 cup crumbled feta cheese

Method
 

  1. Coat the chicken with olive oil, lemon juice, oregano, salt and black pepper and let it stand for 20 minutes.
  2. Heat a grill pan over medium-high heat and cook the chicken for 4 to 6 minutes per side, until marked and 165°F inside.
  3. Rest the chicken for 5 minutes, then slice it into thin strips.
  4. Warm the tortillas in a dry skillet for 15 seconds per side and spread each with 1/4 cup hummus.
  5. Divide the chicken, cucumber, tomato, olives and feta evenly down the center of the tortillas.
  6. Fold in the sides, roll the wraps tightly and rest them seam-side down for 1 minute before slicing.