Hummus + Chicken Crunchwrap
Created this wonderful recipe right after a workout the other day and it BLEW MY MIND. I will say that it can be a little bit messy but it is SO worth it. I have been seeing the trend where people take a tortilla and make one cut from the center to the outside. They place their “filling” ingredients in quartered sections and then fold the tortilla over those quartered sections. I was inspired and decided to try this method out for myself! You could totally re-create this recipe into a taco or quesadilla if you really wanted to as well! Either way, the combination of ingredients is what makes this thing shine. Let’s get to work!
INGREDIENTS:
Olive Oil
Burrito Sized tortillas (example of brand I used below)
Hummus (I used Roasted Garlic)
Spinach & Arugula Mixed
Red Onion, sliced
Roma Tomato, 1/2 sliced
Chicken Breast
Salt
Pepper
Garlic Powder
Avocado, for topping
INSTRUCTIONS:
1. In a medium sized skillet, heat olive oil over medium heat.
2. Slice one chicken breast in half so you have a thinner piece of chicken. Season both sides with salt, pepper, and garlic powder.
3. Place both chicken in skillet and cook for about 3-4 minutes per side, or until fully cooked through. Set aside a cut into slices once cooled down a little bit.
4. Using a knife, cut one line from center of tortilla through the edge (See above).
5. Spread hummus onto two opposite quarters of tortilla. Place sliced chicken onto one quarter w/ hummus. Place spinach and arugula onto its own quarter. Place sliced tomatoes onto quarter w/ hummus. Place red onion on last quarter.
6. Start by folding quarter closest to sliced edge onto the quarter next to it and continue to fold (in a circle) until you have a stack of layers.
7. In same pan you cooked chicken, heat up a little bit more olive oil in pan. Place tortilla into heated pan. Use spatula to press top down. You want bottom to be a golden crisp. Flip over and do the same to the other side.
8. Place on a plate. Cut in half and top with some avocado. ENJOY!
