Chicken hummus naan wraps

Friday night bliss!

Left overs just got Good! Check out these • Chicken hummus wholemeal naan wraps • So good!

A power packed fast fix! 

And it's a perfect meal to add to your meal plan if you're using cooked chicken for other meals and want plenty of variety

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What You Need:

• 4 pieces of a wholemeal flat bread or wrap
• 1 cup of roasted red pepper hummus
• 4 cups leafy greens like spinach, rocket etc
• 3 cups of shredded cooked chicken (like leftover roast chicken)
• 2 cups of the veggie mixture with dressing (see below for mix)
• 4 tbsp of feta cheese or goat cheese
• 1 1/2 tsp 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 (optional: 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 tsp of spicy brown or dijon mustard
• 2 tsp of real maple syrup or raw honey
• 2 tsp of minced green onion
• sea salt to taste
• cracked black pepper, to taste

What to Do:

1. 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.
2. Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl.
3. 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. 
4. Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).  
5. 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. 
6. 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. 
7. 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. 

The rising spoon


Enjoy!