Chicken Hummus Naan Wraps

An easy chicken wrap formula you'll throw along in mere quarter-hour for a fast & healthy dinner or lunch. that includes easy ingredients like sliced chicken, hummus, shredded contemporary veggies, a home-brewed vino French dressing, and fragmented cheese all cumulous onto a chunk of sentimental & chewy naan bread (Indian flatbread). Fix this on a busy dark or school assignment it for the week ahead for grab & go meals. 

Chicken Hummus Naan Wraps

To combat this, i have been implementing weekly meal coming up with into my schedule for the past year roughly. It's virtually a thoughtless habit at this time (yay) however I understand that my success hinges on building a reserve of fast dinner recipes that I will rotate bent keep things fascinating.Honestly, my 2 biggest problems with intake home toasted real food on a dailyday} basis square measure tedium (not enough variety) and small need to school assignment & cook a replacement meal every single night.
Chicken Hummus Naan Wraps

INGREDIENTS:

For The Wraps:
  • 4 pieces of naan bread (for a gluten-free version use this recipe with GF AP flour or this recipe with cassava flour)
  • 1 cup of roasted red pepper hummus
  • 4 cups of organic spring mix
  • 3 cups of shredded cooked chicken (like leftover slow cooker lemon pepper chicken OR rotisserie chicken)
  • 2 cups of the veggie mixture with dressing (see below for recipe)
  • 4 tablespoons of full-fat feta cheese or goat cheese
For garnish (added to each wrap): 
  • 1 1/2 teaspoons of extra vinaigrette or juice from the veggies
  • Sea salt & black pepper, to taste
  • Drizzle of good quality extra virgin olive oil
For The Veggie Mixture:
  • 1/2 cup of peeled, sliced & quartered cucumber
  • 1 cup of quartered cherry tomatoes
  • 1/2 cup of peeled & diced red onion*
  • 1/4-1/3 cup of homemade red wine vinaigrette

INSTRUCTIONS:

  1. Turn on your oven's LOW broil setting and pop the naan bread pieces onto the middle rack. Warm & slightly toast each side for about 3-5 minutes, keeping an eye on them so they don't get too dark (I always set a timer). Alternately, you can warm the naan bread in a skillet on the stove or in a toaster oven if you don't want to turn on your oven.
  2. Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl.
  3. Combine the ingredients for the red wine vinaigrette in a glass jar with a tight-fitting lid and shake vigorously for 30 seconds to emulsify the dressing.  Pour the dressing over the veggie mixture and toss the vegetables until they're well coated. 
  4. Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).  
  5. Prepare each naan wrap as follows: Spread 1/4 cup of hummus across the whole surface, place 1 cup of spring mix on half the naan, then the cooked shredded chicken on the other half.  Scoop 1/2 cup of the veggie mixture on top of the salad mix (this helps to absorb a bit of the dressing), then crumble 1 tablespoon of feta cheese over the veggies. 
  6. Garnish each chicken wrap by pouring an extra tablespoon of red wine vinaigrette or juice from the bottom of the veggie bowl over the whole wrap, followed by sea salt & cracked black pepper (to taste) and a drizzle of extra virgin olive oil. 
  7. Serve immediately while still flat (letting each person fold it themselves) OR for a nice presentation, tie a small length of hemp cord around each wrap beforehand. 

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