A few days ago some friends and I were talking about how much easier it is to eat in the warmer spring and summer months. Take some fresh produce, add a little grilled meat, and wabam – insta meal.
Don’t get me wrong, I absolutely adore soups, stews, and chilis in the fall and winter (just wrote WINEter – guess who’s ready for a big glass?!) In fact, I’ve been known to eat a bowl of the same chili, especially my favorite Sweet & Spicy Chili, every single day for a week! But that takes time to simmer and stew, you see. Same with roasted veggies. I’d happily accept a plate of sweet, caramelized, roasted butternut squash or brussels sprouts any time of year but those can take up to 30-45 minutes to roast. That’s pretty much an eternity when you’re starving!
No, for me, the quick and in-season-eating-enthusiast, light meals that take advantage of fresh, easy-to-prep veggies like Summer Chicken Wraps are where. It’s. At.
This light lunch or dinner idea could not be easier. Spread hummus over a flour tortilla, fill it with fresh summer veggies and herbs like tomatoes, cucumbers, carrots, and basil, throw in a few strips of grilled chicken, then wrap and roll.
This meal is FILLING, tongue-tingling and fresh. Its just the type of thing I find myself making over and over again in summer when it’s took hot to turn on the stove or oven (like today – oowee, 90° and rising!) and you need to quickly throw something together from the fridge. Plus my appetite can diminish somewhat when it get hot out, though oddly enough not for chocolate, so this is a perfect light bite.
Start with a flour tortilla – we always have Mission Low-Carb Tortillas on hand – then spread 2 Tablespoons of your favorite hummus all over.
Broken record alert: my favorite hummus is Sabra’s Roasted Red Pepper flavor. Yes, I’ve tried making several hummus recipes at home but none of them taste this good, nor have the whippy, smooth-as-silk consistency. I just love it! The hummus gives the wraps a filling boost of protein, and acts like “glue” to hold it shut.
Next prepare the fresh, summertime-veggie filling that includes sweet shredded carrot, juicy tomatoes, and cool sliced cucumber.
Layer ‘em onto the center of the tortilla.
Tip: poke out the seeds from the center of the tomato slices to make sure your wrap doesn’t get soggy!
Finish up with about a Tablespoon – 1-2 leaves – torn basil, and a few slices of creamy avocado.
Finally, add a few slices cooked-then-cooled chicken on top. I would like to say this chicken was grilled, as was my original intention for it, but my propane tank ran out 1/2 way through grilling and I had to finish them inside. Boo/hiss! Either way, grilled or sauteed, use whatever ya’ got. Leftover chicken is great for these wraps too.
Sprinkle the wraps with salt & pepper which will will make the flavors of the veggies pop, then fold the top of the tortilla over the chicken, wrap, and slice. Crunchy, chewy, creamy, and FRESH.
Summer Chicken Wraps
12oz chicken breasts, cooked, cooled, and sliced into strips (about 2 chicken breasts)
4 burrito-sized flour tortillas (I used Mission Low-Carb Tortillas)
1/2 cup hummus (I used Sabra Roasted Red Pepper hummus)
1/2 cup shredded carrots
1/2 cucumber, thinly sliced
2 vine-ripened tomatoes, sliced and seeded
1/4 cup fresh basil, torn
1 avocado, sliced
salt & pepper
- Lay tortillas out on a clean dry surface then spread 2 Tablespoons hummus over each tortilla. Divide carrots, cucumber, tomatoes, basil, and sliced chicken between tortillas then sprinkle with salt and pepper, roll and slice.
This meal is like eating sushi – fills you up but doesn’t make you feel gross-full, you know? Feel free to add whatever you have laying around your house, too. Bell peppers, chives, leftover grilled veggies, and red onion would all be fantastic in here. Ooo or a drizzle of strawberry balsamic! Just a thought. : )