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Chicken Hummus Naan Wraps

An easy chicken wrap recipe you can throw together in just 15 minutes for a quick & healthy dinner or lunch. Featuring simple ingredients like shredded chicken, hummus, chopped fresh veggies, a homemade red wine vinaigrette, and crumbled cheese all piled onto a piece of soft & chewy naan bread (Indian flatbread). Fix this on a busy weeknight or prep it for the week ahead for grab & go meals. 

As a "Type B" foodie, I've spent most of my adult life relying on daily cravings to steer my meal choices. My belly loves this BUT it's bad for saving money and preventing food waste.

To combat this, I've been implementing weekly meal planning into my schedule for the past year or so. It's almost a thoughtless habit at this point (yay) but I realize that my success hinges on building a reserve of quick & easy dinner recipes that I can rotate out to keep things interesting.

Honestly, my two biggest issues with eating home cooked real food on a regular basis are boredom (not enough variety) and little desire to prep & cook a new meal every single night.

Can you relate?

Quick Prep Dinner Recipes

I love cooking and find it relaxing; however, just like everyone else, I get burnt out. Combine that with my hatred for washing dishes (pro tip: listening to podcasts like All Killa No Filla or Serial makes it a million times more enjoyable) and that's a recipe for takeout!

My solution to this has been to come up with quick-prep dinner recipes that use simple ingredients so there's less time standing over the stove and fewer dishes to wash. Meals like:

• Mediterranean salad with chicken
• parmesan crusted chicken
• pan-seared salmon with chimichurri sauce
• creamy tomato basil soup with cheesy toast
• tuna patties with a leafy salad
• and pan-seared mahi-mahi with pineapple salsa.

Quick meals like this also give me more time to unwind in the evening and (if I'm imbibing) sip on a white wine spritzer or wine cocktail like apple cider sangria!

Easy Chicken Wraps (Fast Prep & Simple to Make Ahead)

Today's recipe for chicken hummus naan wraps is one of my latest go-to quick dinner recipes. I came up with it last May (I shared it first on Instagram) and have been fixing it once or twice a month ever since.

It's fast to fix and has a good mix of healthy ingredients like fresh veggies, tangy vinaigrette & cooked chicken + a comforting element in the form of pillowy soft naan bread. If you have any leftovers they transform into an easy leafy salad. And it's a perfect meal to add to your meal plan if you're using shredded cooked chicken for other meals and want plenty of variety.

What Is Naan Bread & Why You Should Try it ASAP 

I've eaten my share of sandwiches or pita bread slathered in hummus & stuffed with layers of cucumber, tomatoes, sprouts, and onions, but this was my first time trying naan bread (a leavened Indian flatbread).

Ummm....guys, if you haven't tried naan bread, you need it in your life right meow. The texture is ahhhhh-mazing. It makes pita bread look like a dry, crumbly, sad pocket in comparison. This is because most naan bread contains yogurt & butter which makes it thick, soft & chewy. (You can read more about naan bread here if you're curious.)

Butter is my love language, ya'll.

I also use naan bread for a quick pizza when I need to do a fridge cleanout.

For serious, go buy some naan bread and use it as a vessel for delicious meals like these chicken hummus wraps. You can thank me later.

Watch The Recipe Video

Before you jump into the instructions, make sure to watch my short recipe video below. It illustrates the super easy process of making these chicken wraps!

Love these chicken hummus wraps? Then you've got to try my NEW chicken wraps with hummus, goat cheese & chimichurri sauce! It's packed with veggies & chicken like this one but has creamy goat cheese & plenty of tangy, herby, bright chimichurri sauce. So good!

CHICKEN HUMMUS NAAN WRAPS

PREP TIME: 15 MCOOK TIME: TOTAL TIME: 15 M

An easy chicken wrap recipe you can throw together in just 15 minutes for a quick & healthy dinner or lunch. Featuring simple ingredients like shredded chicken, hummus, chopped fresh veggies, a homemade red wine vinaigrette, and crumbled cheese all piled onto a piece of soft & chewy naan bread (Indian flatbread). Fix this on a busy weeknight or prep it for the week ahead for grab & go meals.

INGREDIENTS:

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
• For garnish (added to each wrap):
• 1 1/2 teaspoons of extra vinaigrette or juice from the veggies
• Sea salt & black pepper, to taste
• Drizzle of good-quality extra virgin olive oil

For The Veggie Mixture:

• 1/2 cup of peeled, sliced & quartered cucumber
• 1 cup of quartered cherry tomatoes
• 1/2 cup of peeled & diced red onion*
• 1/4-1/3 cup of homemade red wine vinaigrette

INSTRUCTIONS:

1. 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.
2. Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl. Pour vinaigrette over the veggie mixture and toss the vegetables until they're well coated.
3. Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).
4. Prepare each naan wrap as follows: Spread 1/4 cup of hummus across the whole surface, place 1 cup of spring mix on half the naan, then the cooked shredded chicken on the other half. Scoop 1/2 cup of the veggie mixture on top of the salad mix (this helps to absorb a bit of the dressing), then crumble 1 tablespoon of feta cheese over the veggies.
5. Garnish each chicken wrap by pouring an extra tablespoon of red wine vinaigrette or juice from the bottom of the veggie bowl over the whole wrap, followed by sea salt & cracked black pepper (to taste) and a drizzle of extra virgin olive oil.
6. Serve immediately while still flat (letting each person fold it themselves) OR for a nice presentation, tie a small length of hemp cord around each wrap beforehand.

NOTES:

MAKE-AHEAD: If you want to prep these chicken wraps ahead of time for a quick lunch or dinner, assemble everything as normal EXCEPT for the marinated veggie mixture. Pack that on the side in a small container with a lid and pour it onto the wrap just before eating. If you add it all at the same time the juices from the dressing & veggies will run down onto the naan bread and make it super soggy by the time you eat it. LEFTOVERS: If you have leftover veggie mixture & homemade red wine vinaigrette, use it to make my Mediterranean Salad with Chicken! PICKY EATERS: If you're making the wraps for kids who don't like onions or spicy things, omit the onions in the veggie mixture, slice them thinly and place them on top of the wraps as a garnish for the adults.

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