Weekend wrap-sody

This Sunday, let’s cook up something easy, healthy and tasty. And what is better than a meaty wrap with a Lebanese twist. Chef Enamulla Khan (Ali), Corporate Chef at The Eden Group Hotels and Restaurants, tells you how to make this weekend special with Greek Grilled Chicken & Hummus Wrap.

Servings: 4 large wraps

Ingredients
700 gm boneless and skinless chicken breasts
Olive oil
Salt and freshly ground black pepper
6 tablespoons of 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 of chopped romaine lettuce
2 medium tomatoes diced
1 medium cucumber peeled
and diced
1/2 cup feta cheese, crumbled

Directions
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 tablespoon 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 centre on an instant thermometer, about 6-8 minutes.
Transfer to a plate, cover it with foil and leave it for 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette and toss to evenly coat.
To assemble wraps spread about 3 tablespoon hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.

Recipe Notes
If you want to make the hummus at home, then here’s how you should go about it:
Add 1 can of drained chick peas, 3.5 tablespoons of drained chickpea liquid or water, 3 tablespoons of tahini, 2.5 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, 1 clove garlic sliced, half teaspoon salt, 1/4 teaspoon cumin to a food processor and pulse until smooth (it will take about 3 – 5 minutes depending on your food processor). Season with more salt to taste if desired and add more liquid if needed.