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Greek Grilled Chicken & Hummus Wrap




  • 1 1/2 lbs bonless skinless chicken breasts

  • Olive oil

  • Salt and freshly ground black pepper

  • 6 Tbsp Greek vinaigrette dressing

  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)

  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)

  • 3 cups chopped romaine lettuce

  • 2 medium roma tomatoes, diced

  • 1 medium cucumber, peeled and diced

  • 1/2 cup (2.5 oz) feta cheese, crumbled


  • Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet.

  • Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper.

  • Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 - 8 minutes.

  • Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

  • To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.




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