Hummus Chicken Naan (Print Version)
# Ingredients:
→ Wrap Ingredients
01 -
3 cups of cooked, shredded chicken
02 -
1 cup of red pepper hummus (roasted)
03 -
4 tablespoons of goat or feta cheese (full-fat)
04 -
4 naan breads
05 -
4 cups of spring mix greens (organic)
→ Vegetable Blend
06 -
1/4 to 1/3 cup of red wine vinaigrette (homemade)
07 -
1/2 cup of diced and peeled red onion
08 -
1/2 cup of cucumber, peeled, sliced, and quartered
09 -
1 cup of cherry tomatoes, cut into quarters
→ Toppings
10 -
A drizzle of olive oil (extra virgin)
11 -
Salt and black pepper to your liking
12 -
1 1/2 teaspoons of vinaigrette per each wrap
# Instructions:
01 -
Place the naan bread in a toaster oven or under a low broil. Heat for 3–5 minutes on each side until lightly crisp.
02 -
In a bowl, combine the cucumber, tomatoes, and onions. Stir in red wine vinaigrette to coat everything evenly.
03 -
Spread hummus evenly over each naan. Add a bed of mixed greens, followed by the shredded chicken. Pile on the veggie mix, then sprinkle cheese on top.
04 -
Top it all off with a dash of vinaigrette, salt, pepper, and a light drizzle of olive oil. Enjoy immediately, or secure with hemp string for on-the-go.
# Notes:
01 -
Perfect for advance prep when you're short on time
02 -
Store the veggies apart until ready to eat
03 -
Swap the naan out for a gluten-free version if needed