Ingredients:

  • 1.25 lbs boneless, skinless chicken breast, sliced into thin strips
  • 2 tbsp extra virgin olive oil
  • 1 large lemon, juiced and zested
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 large whole wheat tortillas
  • 0.5 cup classic hummus
  • 1 cup Persian cucumbers, diced
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Slice 1.25 lbs of chicken into 1cm strips and toss with 1 tbsp olive oil, lemon zest, oregano, paprika, salt, and pepper.
  2. Set your skillet over medium high heat with the remaining 1 tbsp olive oil until it shimmers. Cook until the oil whisps with smoke.
  3. Add chicken in a single layer. Let it sit undisturbed for 3 minutes until a golden crust forms.
  4. Stir the chicken and cook for another 3-4 minutes until opaque and firm to the touch. Stir in minced garlic during the last 60 seconds.
  5. Pour the lemon juice over the hot chicken, scraping up the brown bits.
  6. Toast your 4 whole wheat tortillas in a dry pan for 15 seconds per side until soft and fragrant.
  7. Spread 2 tbsp of hummus down the center of each wrap, leaving a 2 inch border at the bottom.
  8. Divide the cooked chicken, diced cucumbers, halved tomatoes, and red onion evenly across the wraps.
  9. Sprinkle 0.5 cup feta and fresh parsley over the vegetables.
  10. Tuck the bottom up, then roll tightly from one side to the other. The hummus will act as a seal.