Grilled Chicken Wrap with Spinach and Hummus

Ingredients

• Grilled chicken breast 5 oz
• Whole wheat tortilla 1 medium
• Fresh spinach 1 cup
• Hummus 2 tbsp

Method

1. Prepare the chicken breast. If your chicken breast is raw, start by seasoning it lightly with salt and pepper. Heat a grill pan or regular pan over medium heat and cook the chicken for about 6-7 minutes on each side until fully cooked and no longer pink inside. Use a meat thermometer if available; the internal temperature should reach 165°F (75°C). Once cooked, let it rest for a few minutes before slicing.
   Tip: Letting the chicken rest helps keep it juicy.
2. Warm the tortilla. Place the whole wheat tortilla on a dry skillet or pan over medium heat for about 30 seconds each side until warm and pliable. This makes it easier to wrap without tearing.
   Tip: If you prefer, you can microwave the tortilla for 15 seconds instead.
3. 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. Then, layer the fresh spinach on top of the hummus. Finally, slice the grilled chicken breast into thin strips and place them on top of the spinach.
   Tip: Spread the hummus evenly to keep the wrap moist and flavorful.
4. Wrap it up. Fold the sides of the tortilla inward, then roll it tightly from the bottom up to enclose the filling. Make sure the wrap is snug so the ingredients don’t fall out.
   Tip: Use a toothpick to secure the wrap if needed before cutting.
5. Serve. Cut the wrap in half diagonally for easier eating and serve immediately. Enjoy your healthy and tasty grilled chicken wrap!
   Tip: Pair with a side of fresh fruit or a light salad for a complete meal.

Pro tips

• Use a meat thermometer to ensure chicken is fully cooked but not overdone.
• Warm tortillas prevent cracking and make wrapping easier.