Chicken & Hummus Greek Wrap

Season chicken with sea salt, pepper, and garlic powder.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add seasoned chicken and cook 4–6 minutes on both sides until well-browned and cooked through. Remove from heat and dice into small, bite-size pieces.

In a mixing bowl, combine cucumber, tomatoes, red wine vinegar, and remaining 1/2 tablespoon olive oil. Set aside.

To assemble the wrap, lay the spinach tortilla on a flat, clean surface. Gently spread 1/3 cup hummus around the tortilla, leaving approximately 1/2 inch around the edge all around. Add 1 cup of the lettuce lettuce in a line in the center of the wrap, followed by 1 cup of the cucumber-tomato mixture, 1/2 cup of the cubed chicken, and 1/4 cup of the crumbled feta.

Carefully roll the wrap/tortilla up like a burrito, taking care to make it as tight as possible and to fold in the ends. Slice the wrap in half and enjoy.

Notes:
1. If you wanted to prep this ahead for a grab-and-go lunch, I recommend not adding the lettuce until you’re ready to eat so it stays as fresh as possible.
2. Sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!