Print

Chicken Hummus Wrap

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and flavorful wrap combining creamy hummus, savory sun-dried tomato pesto, seasoned chicken, crisp vegetables, and crunchy baked parmesan in a warm tortilla. Perfect for a quick lunch or light dinner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 4 wraps
  • Category: Lunch
  • Method: No-Cook / Stovetop / Oven
  • Cuisine: Mediterranean-Inspired
  • Diet: Halal

Ingredients

  • 4 large (10-inch) spinach or flour wraps or tortillas
  • 8 tablespoons hummus (classic, roasted garlic, or red pepper)
  • 4 tablespoons sun-dried tomato pesto (or basil pesto)
  • 12 ounces cooked chicken breast, thinly sliced (seasoned or rotisserie)
  • 2 cups fresh baby spinach, roughly chopped
  • 1 small English cucumber or 3–4 mini cucumbers, thinly sliced
  • 1/4 red onion, very thinly sliced
  • 4 ounces Parmesan cheese, freshly grated (for crisps)
  • Salt and black pepper, to taste
  • Balsamic glaze, for drizzling
  • Extra virgin olive oil, for toasting wraps

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat. Spread Parmesan into a thin, even layer. Bake 15–18 minutes until golden and bubbly. Cool and break into pieces.
  2. If cooking chicken from scratch: slice breasts in half, season with olive oil and spices, and cook in air fryer at 400°F for 4–5 minutes per side or in a skillet over medium-high heat until golden and fully cooked. Let rest, then slice.
  3. On each tortilla, spread 2 tablespoons hummus and 1 tablespoon pesto. Layer 3 ounces chicken, 1/2 cup spinach, cucumber slices, red onion, and Parmesan crisps. Season with salt and pepper. Drizzle with balsamic glaze.
  4. Fold one side of tortilla over filling, tuck in short edges, and roll tightly into a wrap.
  5. (Optional) Heat olive oil in skillet over medium heat. Toast wrap seam side down for about 1 minute per side until golden and crisp all around.
  6. Slice in half and serve immediately with a side of salad, veggies, or chips.

Notes

  • Prepare all components ahead and assemble fresh to avoid sogginess.
  • Substitute baby kale, arugula, or romaine for spinach.
  • Swap chicken with tofu or roasted chickpeas for a vegetarian version.
  • Add other veggies like shredded cabbage, avocado, or tomatoes for extra flavor and crunch.
  • Store leftover components in separate containers for up to 5 days.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-hummus-wrap/