Two halves of chicken veggie wrap with lemon garnish

Convenient and Delicious

The secret is in the flavorings, a richly seasoned hummus, alive with tastes of the Mediterranean, chicken marinated with fragrant cumin and paprika, and the freshness of juicy cucumber and fresh vegetables. Give the tortilla a quick toast in a dry skillet or pop them in the oven for the last minute of cooking to make it easier to wrap and a fresher, toastier wrap.

Prep Instructions

  • Yield: 6 (1/2 portion) servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Recipe Ingredients

  • 3 whole grain tortilla wraps, 12 inches
  • 1 small cucumber, julienned
  • 1 red bell pepper, julienned
  • 3/4 cup carrot, julienned
  • 4 1/2 cups baby spinach
  • 3 1/4-cup portions of Homemade Garbanzo Hummus
  • 3 4-ounce portions of Creole Spiced Marinated Chicken


  1. Place tortilla on a flat surface, add the hummus in the center of the wrap spreading the mixture sideways, leaving two inches on both sides of the tortilla.
  2. Place the cucumber strips, follow with red bell pepper and carrots.
  3. Slice the chicken (making sure the chicken has cooled down) and place one serving on top of the vegetables, follow with spinach.
  4. As you cover the mixture in the center, fold in the sides and roll the wrap away from you. Cut in two portions. Repeat the same procedure for each.

Nutritional Data

Calories: 241.49
Fat: 5.94 g
Saturated Fat: 1.30 g
Cholesterol: 33.62 mg
Sodium: 498.17 mg
Carbohydrates: 27.39 g
Fiber: 7.23 g
Sugars: 4.13 g
Protein: 19.20 g
© AdventHealth