Chicken Hummus Wrap
This chicken hummus wrap is the kind of lunch I love making on busy days, simple, fresh, and satisfying without feeling heavy. It comes together fast, packs well for work or school, and gives you a nice mix of creamy, crunchy, and savory in every bite.
Ingredients
- 2 cooked chicken breast sliced or shredded
- 0.5 cup hummus any plain or flavored variety you like
- 2 large tortillas or wraps
- 1 cup fresh lettuce or baby spinach
- 1 tomato thinly sliced
- 0.5 cucumber thinly sliced
- 0.5 cup shredded carrots
- 0.25 red onion very thinly sliced, optional
- salt and black pepper to taste
- olive oil or a little lemon juice optional for extra flavor
Instructions
- Slice the chicken if needed, then wash and dry the vegetables. Thin slices work best, since they make the wrap easier to roll and keep everything neat.
- If your tortillas feel stiff, warm them for a few seconds in a dry pan or microwave. This helps them fold without tearing.
- Lay the wrap flat and spread a generous layer of hummus across the center, leaving a border around the edges so the filling stays tucked inside.
- Top the hummus with lettuce or spinach, chicken, tomato, cucumber, carrots, and red onion if using. Season lightly with salt and pepper, then add a small drizzle of olive oil or lemon juice if you like.
- Fold in the sides, roll the wrap tightly from the bottom up, and slice it in half if serving right away. If packing for later, wrap it snugly in parchment or foil.
Notes
Wrap the assembled chicken hummus wrap tightly and store it in the refrigerator for up to 1 day for the best texture. If you want to prep ahead, keep the fillings separate and assemble just before eating. Since this is best enjoyed cold or at room temperature, reheating is usually not needed.