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WRAP - CHICKEN - Mediterranean Chicken Wrap :]>
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ISABEL SNEVA servings: 4 easy The Chew- Guest Recipe Winner Mediterranean Chicken Wrap >< 4 whole wheat wraps (10-12 inches) | |
1 cup | mixed greens,, (chopped) |
1 cup | English cucumbers, (diced) |
1/2 cup | red onion,, (diced) |
1 cup | cherry or grape tomatoes, (halved) |
1/4 | lemon,, (juiced) |
pinch | sea salt |
1 recipe | Jalapeno Cilantro Hummus, (see below) |
2 cups | leftover roasted chicken, (shredded) |
3/4 cup | feta cheese,, (crumbled) |
Jalapeno Cilantro Hummus | |
1 (15 ounces) can | garbanzo beans, (drained and rinsed) |
2 tablespoon | olive oil |
1/4 cup | lemon juice |
1/4 cup | tahini |
1 clove | garlic |
1/2 teaspoon | sea salt |
1/8 teaspoon | cumin |
1/4 cup | water |
1 | jalapeno,, (stemmed, seeded & roughly chopped) |
1/2 cup | cilantro leaves |
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Preheat a grill to medium heat.
Grill the whole wheat wraps lightly on both sides. Remove to a plate and set aside.
Meanwhile, in a large bowl, toss mixed greens, cucumbers, onions, and tomatoes together with lemon juice and salt.
Lay out wrap and smear with some Jalapeno Cilantro Hummus, then pile with vegetables, chicken and feta cheese.
Wrap up, cut in half and enjoy!
For the Jalapeno Cilantro Hummus: in a food processor, pulse garbanzo beans, olive oil, lemon juice, tahini, garlic, sea salt, and cumin to chop. Add the water and blend until smooth. Add jalapeno and cilantro and blend until smooth.
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