Mediterranean Wrap

This wrap is stuffed with chicken, veggies, hummus and cheese to make for a perfect light lunch or dinner.

I love remaking dishes that I enjoy at restaurants. Panera and Paradise Bakery both have similar dishes on their lunch menu. And I just could not get enough of them after I gave birth to John Grayson. I mean I am talking I would get them 2 or 3 times a week.

Kind of like my craving for Jason’s Deli California Club or Pepperidge Farm Sausalito Cookies when I was 9 months pregnant.

Speaking of John Grayson, he is officially sleeping through the nights (I probably just just jinxed it). But I could jump for joy with how excited that makes me – more time for studying & recipe testing!

I used shredded rotisserie chicken for the recipe which I realized is a mom’s best friend.

Just like using pulled pork for the ultimate grilled cheese – having these shortcuts have really helped me in the kitchen lately. I can’t imagine having two kids trying to make all of these recipes. How do you moms do it?!

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Mediterranean Wrap

Servings 1 Wrap

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Ingredients

 

• ▢ 1 whole wheat tortilla
• ▢ 2 tablespoons roasted red pepper hummus
• ▢ 3 cucumber ribbons see instructions
• ▢ 1/3 cup chopped salad*
• ▢ 1/8 cup feta crumbled
• ▢ 1/2 cup shredded chicken
• ▢ Tzatziki sauce for dipping

Instructions

• On the tortilla spread the hummus in the center of the wrap.
• To make the cucumber ribbons, peel the outer layer of the cucumber. Then take your peeler and continue to peel what looks like 3 ribbons off one side.
• Add the cucumber ribbons on top of the hummus, followed by the rest of the ingredients.
• Roll up the wrap and use the tzatziki for dipping.

Notes

*I used the pre-made salad bag mix of green cabbage, romaine, and carrots.

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