Greek Grilled Chicken & Hummus Wrap
A fresh, Mediterranean-inspired wrap with grilled chicken, hummus, crisp vegetables, and feta.
Servings: 4 servings
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- olive oil for brushing
- salt to taste
- freshly ground black pepper to taste
- 6 Tbsp Greek vinaigrette dressing
- 4 10-inch flour tortillas burrito size; wheat, low-carb, or spinach optional
- 3/4 cup hummus store-bought or homemade
- 3 cups romaine lettuce chopped
- 2 medium roma tomatoes diced
- 1 medium cucumber peeled and diced
- 1/2 cup feta cheese crumbled (about 2.5 oz)
Instructions
- Preheat a grill or grill pan over medium-high heat (about 425°F).
- Pound the chicken breasts to an even thickness using the flat side of a meat mallet or rolling pin.
- Brush both sides of the chicken lightly with about 1 Tbsp olive oil and season with salt and freshly ground black pepper.
- Lightly oil the grill grates or grill pan, then grill the chicken, turning once halfway through, until an instant-read thermometer inserted into the center reads 165°F, about 6–8 minutes total depending on thickness.
- Transfer the chicken to a plate, tent with foil and let rest for 10 minutes, then dice into bite-sized cubes.
- Place the diced chicken in a bowl, pour the 6 Tbsp Greek vinaigrette over it and toss to coat evenly.
- To assemble each wrap, spread about 3 Tbsp hummus over a tortilla, then top with dressed chicken, chopped romaine, diced tomatoes, diced cucumber and crumbled feta.
- Fold or roll the tortilla to enclose the filling and serve immediately.
Equipment
- Grill or Grill Pan
- Meat Mallet or Rolling Pin
- Tongs
- Instant-read thermometer
- Bowl
- Knife
- Cutting Board
- Foil
Notes
- Homemade hummus recipe provided below.
- Letting chicken rest ensures juicier meat.
- Use about 3 Tbsp hummus per wrap.