Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 4 boneless, skinless chicken breasts (about 4-6 oz/115-170g each)
  • 4 large whole-wheat tortillas (10-12 inch/25-30 cm diameter)
  • 1 cup homemade or store-bought hummus (240ml)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup shredded carrots (120ml)
  • 1/2 cup crumbled feta cheese (60g) (optional)
  • 1/4 cup chopped fresh parsley (60ml)

Instructions:

  1. In a bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken breasts, toss to coat, and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  2. Preheat the grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Alternatively, sauté in a skillet over medium-high heat.
  3. Remove the chicken from the grill/pan and let rest for 5 minutes before slicing into thin strips.
  4. Lightly warm the tortillas in a dry skillet or microwave for a few seconds each to make them more pliable.
  5. Spread a generous layer of hummus onto each tortilla. Top with sliced chicken, bell peppers, carrots, and feta cheese (if using).
  6. Sprinkle with fresh parsley. Fold in the sides of the tortilla and then roll tightly from the bottom up.
  7. Serve immediately. Enjoy your Rainbow Chicken & Hummus Wraps!