This simple chicken veggie wrap with hummus is so delicious and flavorful! Layered with hummus, chopped chicken, fresh veggies, and feta cheese! They’re perfect for a simple lunch or dinner.
Summer will be here soon, and so will fresh veggies straight from your garden or a farmer’s market. This makes it a perfect time to use whatever veggies you have on hand to make this easy-to-prepare and tasty Chicken Veggie Wrap with Hummus recipe.
Filled with satisfying protein from the chicken and gut-friendly fiber from the veggies, this wrap is perfect for lunch, is super filling, and has only 346 calories. You’re in for a treat if you’ve never considered using hummus as a sandwich spread. Choose a hummus flavor you like best, as it’s ideal as a low-fat substitute for traditional mayonnaise. The fat found in hummus is a mixture of polyunsaturated and monounsaturated fats, both healthy types of fats. Choosing hummus to replace mayonnaise is a better way to support lowering bad cholesterol levels while increasing good cholesterol levels.
I guarantee this recipe will help solve your “What should I make for lunch?” dilemma in the tastiest way. This wrap is filled with nutrient-loaded fresh veggies and is easily adaptable for using whatever veggies you like best. Keep in mind you can add or delete any ingredient to fit your tastebuds! For instance, if you like things “hot,” add a few dashes of Chipotle hot pepper sauce, or use a different type of cheese instead of feta, or use flatbread instead of a tortilla wrap. Be creative and adventurous when cooking. You can also consider cutting them into bite-sized pieces for an appetizer tray. The possibilities are endless…try it out soon!
Chicken Veggie Wraps with Hummus
Ingredients
- 3/4 cup hummus regular, roasted red pepper, or roasted garlic
- 4 8- to 10-inch whole wheat tortilla wraps
- 2 cups chicken tenders cooked and chopped
- 1/2 cup carrots shredded
- 1/2 cup cucumbers chopped and unpeeled
- ½ cup red cabbage shredded
- ½ cup radishes thinly sliced
- 1/4 cup feta cheese crumbles
- 2 tablespoons fresh mint or basil leaves chopped
Instructions
- Boil chicken tenders until thoroughly cooked, about 15-20 minutes. When done, let chicken tenders cool, then chop in bite size pieces on a cutting board.
- Spread hummus evenly over each tortilla wrap all the way to the edges.
- Arrange chicken over hummus.
- Top chicken with carrots, cucumbers, red cabbage, radishes, feta cheese, and mint or basil leaves.
- Roll up tightly and cut in half diagonally.
Notes
Calories – 300; Total Fat – 10 grams; Protein – 32 grams; Carbohydrates – 32 grams; Cholesterol – 60 milligrams; Fiber – 15 grams; Sodium – 445 milligrams
