Grilled Chicken Wrap with Hummus and Mixed Veggies

Ingredients

• Grilled chicken breast 6 oz
• Whole wheat tortilla 1 large
• Hummus 2 tbsp
• Mixed bell peppers 1/2 cup
• Spinach 1 cup

Method

1. Prepare the chicken. If your chicken breast is not yet grilled, start by seasoning it with salt and pepper. Heat a grill pan or skillet over medium-high heat, then cook the chicken for about 6-7 minutes on each side until fully cooked and juices run clear. Let it rest for 5 minutes, then slice into thin strips.
   Tip: Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe eating.
2. Prepare the vegetables. Wash the spinach leaves thoroughly and pat them dry with a paper towel. Slice the mixed bell peppers into thin strips for easy wrapping and even distribution inside the wrap.
   Tip: Dry vegetables well to avoid soggy wraps.
3. Warm the tortilla. To make the tortilla more pliable and easier to roll, warm it in a dry skillet over medium heat for about 30 seconds on each side or microwave it for 15 seconds wrapped in a damp paper towel.
   Tip: Warming the tortilla prevents cracking when rolling.
4. Assemble the wrap. Lay the warm tortilla flat on a clean surface. Spread the 2 tablespoons of hummus evenly over the center of the tortilla, leaving about 1 inch from the edges. Next, layer the spinach leaves evenly on top of the hummus, followed by the sliced bell peppers. Finally, add the grilled chicken strips on top.
   Tip: Don’t overfill to avoid tearing the tortilla.
5. Roll the wrap. Fold the sides of the tortilla inward over the filling, then tightly roll the wrap from the bottom up until fully enclosed. Use gentle pressure to keep the wrap together without squeezing out the fillings.
   Tip: If needed, secure the wrap with a toothpick to hold it together while eating.
6. Serve and enjoy. Cut the wrap diagonally in half for easier handling and serve immediately. This wrap pairs well with a side salad or some fresh fruit for a complete meal.
   Tip: Serve with a dipping sauce like extra hummus or tzatziki for added flavor.

Pro tips

• Grill extra chicken and store it in the fridge for quick wraps later in the week.
• Use colorful bell peppers for a more visually appealing wrap and extra nutrients.