Healthy Recipe | Chicken Hummus Naan Wraps

Chicken Hummus Naan Wraps

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

  • 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.
  • Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl.
  • 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.
  • etc
  • etc

  • For Full Instruction:

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