An easy chicken wrap direction you'll throw along in only quarter-hour for a fast & healthy dinner or lunch. That includes straightforward ingredients like sliced chicken, hummus, sliced recent veggies, a homespun vino French dressing, and broken cheese all heaped onto a bit of soppy & chewy naan bread (Indian flatbread). Fix this on a busy night or schoolwork it for the week ahead for grab & go meals.
Today's direction for chicken hoummos naan wraps is one in all my latest go-to fast dinner recipes. I came up with it last might and are fixing it once or doubly a month ever since.
It's quick to repair and incorporates a smart mixture of healthy ingredients like recent veggies, lemonlike French dressing chicken + a comforting component within the style of pillowy soft naan bread. If you've got any leftovers they remodel into a straightforward bowery dish. And it is a excellent meal to feature to your design if you are victimization sliced baked chicken for alternative meals and need lots of selection.
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)
- 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)
- 1 cup of roasted red pepper hummus
- 4 cups of organic spring mix
- 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 (see below for recipe)
For The Red Wine Vinaigrette Dressing :
- 1/4 cup of extra virgin olive oil
- 1/4-1/3 cup of red wine vinegar
- 1/2 teaspoon of spicy brown or dijon mustard
- 2 teaspoons of real maple syrup or raw honey
- 2 teaspoons of minced green onion
- Sea salt, to taste
- Cracked black pepper, to taste
INSTRUCTIONS :
- 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.
- Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl.
- Combine the ingredients for the red wine vinaigrette in a glass jar with a tight-fitting lid and shake vigorously for 30 seconds to emulsify the dressing. Pour the dressing over the veggie mixture and toss the vegetables until they're well coated.
- Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).
- 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.
- 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.
- 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.
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