NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Garbanzo beans

1 medium Whole wheat tortilla

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

0.5 cup Baby spinach

2 tbsp Red onion

PREPARATION

• 1

  Slice the chicken breast into thin strips and pat dry with a paper towel.

• 2

  In a small bowl, combine the cumin, smoked paprika, sea salt, and black pepper.

• 3

  Toss the chicken strips and the garbanzo beans in the spice mixture until evenly coated.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and cook for 4-5 minutes until golden brown; add the chickpeas for the final 3 minutes to toast them.

• 6

  While the protein cooks, whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of water at a time until it reaches a drizzling consistency.

• 7

  Warm the tortilla in a dry pan for 30 seconds per side until pliable.

• 8

  Assemble the wrap by layering the baby spinach, sliced red onion, spiced chicken, and toasted chickpeas in the center.

• 9

  Drizzle the lemon-tahini sauce over the filling, fold in the sides, and roll tightly to serve.