Chicken Hummus Naan Wraps #dinner #lunch

Chicken Hummus Naan Wraps #dinner #lunch

A simple chicken wrap formula you can put together in only 15 minutes for a speedy and sound supper or lunch. Highlighting straightforward fixings like destroyed chicken, hummus, slashed crisp veggies, a hand crafted red wine vinaigrette, and disintegrated cheddar all heaped onto a bit of delicate and chewy naan bread (Indian flatbread). Fix this on a bustling weeknight or prep it for the week ahead for get and go suppers.

The present formula for chicken hummus naan wraps is one of my most recent go-to snappy supper plans. It's quick to fix and has a decent blend of sound fixings like new veggies, tart vinaigrette and cooked chicken + an encouraging component as pillowy delicate naan bread. On the off chance that you have any remains they change into a simple verdant plate of mixed greens. What's more, it's an ideal dinner to add to your feast plan in case you're utilizing destroyed prepared chicken for different suppers and need a lot of assortment.

I've eaten a lot of sandwiches or pita bread slathered in hummus and loaded down with layers of cucumber, tomatoes, sprouts, and onions, however this was my first time attempting naan bread (a raised Indian flatbread).

Also try our recipe Greek Chicken Gyros with Tzaziki Sauce and Pita Flatbread

Chicken Hummus Naan Wraps #dinner #lunch

An easy chicken wrap recipe you can throw together in just 15 minutes for a quick & healthy dinner or lunch.

For The Wraps:

  • 4 pieces of naan bread
  • 1 cup of roasted red pepper hummus
  • 4 cups of organic spring mix
  • 3 cups of shredded cooked chicken (slow cooker lemon pepper chicken OR rotisserie chicken)
  • 2 cups of the veggie mixture with dressing (see below for recipe)
  • 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 (If you're making the wraps for kids who don't like onions or spicy things, omit the onions in the veggie mixture)
  • 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


  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. 

Read more our recipe : Vegan BBQ Black Bean Meatballs

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