Chicken Hummus Naan Wraps
Chicken Hummus Naan Wraps
Course: Main, DinnerCuisine: MexicanDifficulty: MediumIngredients
- 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!
