Chicken Hummus Naan Wraps

Chicken Hummus Naan Wraps

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MexicanDifficulty: Medium

Ingredients

  • For Wraps
  • 3 cups of shredded cooked chicken

  • 4 pieces of naan bread

  • 4 cups of organic spring mix

  • 1 cup of roasted red pepper hummus

  • 2 cups of the veggie mixture with dressing

  • 4 tablespoons of full-fat feta cheese or goat cheese

  • For Veggie Mixture
  • 1/2 cup of cucumber, peeled sliced and quartered

  • 1/2 cup of red onion, peeled & diced

  • 1 cup of cherry tomatoes, quartered

  • 1/4-1/3 cup of homemade red wine vinaigrette

  • For Garnish
  • 1 1/2 teaspoons of extra vinaigrette or juice from veggies

  • Sea salt & black pepper, to taste

  • Drizzle of extra virgin olive oil

Directions

  • Turn on broil of an oven. Add naan bread and slightly toast each side for about 3-5 minutes.
  • Wash cucumber, tomatoes, and red onion. Chop finely and gather in a medium-sized bowl.
  • Pour vinaigrette over veggie mixture. Toss to thoroughly coated.
  • Place naan bread pieces on a cutting board or baking sheet, facing up.
  • To assemble, spread 1/4 cup of hummus onto naan bread, place 1 cup of spring mix on a half, then add chicken on the other half.
  • Scoop 1/2 cup of veggie mixture on top of the salad mix. Sprinkle with 1 tablespoon of crumbled feta cheese.
  • Drizzle with a tablespoon of red wine vinaigrette or juice from veggie bowl over the wrap. Sprinkle with sea salt & cracked black pepper. Finish off with a drizzle of extra virgin olive oil.
  • Serve immediately!
Chicken Hummus Naan Wraps
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