YOUR SOLIN GENERATED RECIPE
Mediterranean Chicken and Hummus Wrap
Pan-seared chicken breast and creamy hummus are rolled into a whole wheat wrap with crisp cucumbers and tangy feta for a refreshing, protein-packed lunch.
INGREDIENTS
4.25 oz Chicken breast
0.75 medium Whole wheat tortilla
1 tbsp Hummus
0.5 tbsp Feta cheese
0.5 cup Cucumber
0.25 cup Cherry tomatoes
0.25 cup Red onion
0.5 cup Baby spinach
0.5 tsp Extra virgin olive oil
1 tsp Lemon juice
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the chicken breast evenly with the dried oregano, sea salt, and black pepper.
Heat the extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until it is golden brown and cooked through.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
Lay the whole wheat tortilla flat on a clean surface and spread the hummus across the center, leaving a small border around the edges.
Layer the baby spinach, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion over the hummus.
Place the sliced chicken strips on top of the vegetables, then sprinkle with crumbled feta cheese and a squeeze of fresh lemon juice.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling before slicing in half to serve.