Prep 15 mins
Cook 0 mins
I made this healthy recipe from the Taste of Home Feb/March 2011 issue today for lunch and really enjoyed it. I used Sabra roasted pine nut hummus. I usually also dice up kalamata olives and include them in the wrap. This recipe also works fine using Gardein brand faux chickn tenders.
- 1⁄3 cup prepared hummus
- 4 whole wheat tortillas (8 in.)
- 2 cups cubed cooked chicken breasts
- 1⁄4 cup chopped roasted sweet red pepper
- 1⁄4 cup crumbled feta cheese
- 1⁄4 cup thinly sliced basil leaves
- 1⁄4 cup kalamata olive, diced (optional)
- Spread hummus on tortillas; top with chicken, peppers, cheese, basil, and kalamata (if using). Roll up.
This is a great wrap and I'll definitely have it again. I used a 100 calorie tortilla so my calorie count is lower than posted. It is jumping right into my 2013 Best of Cookbook...give it a try!
Loved it - perfect combo of ingredients, plus filling and healthy. I think it should be called the Mediterranean Wrap instead of California Wrap, but can't think of anything else I'd change!
One of those dishes where the sum of its parts is greater! I used olive hummus and a raw red pepper, and it was nice to have that crunch. I also used a light feta block that DH cut up, and it was a star in this, though all the flavors blend really well together to make for a very tasty dish. Aside from the chicken, I actually increased all the other ingredients by 2-4 times, since the size of the tortilla defnitely accomodated it. I loved the kalamata olives in this, so I wouldn't leave those out, even though they are listed as optional. We also made one just vegetarian, and I thought it was pretty much as good as without the chicken!