Southwest Chicken Hummus Wrap
This super quick and easy Southwest Chicken Hummus Wrap is ready in less than 15 minutes and makes the perfect school or work lunch!
This super quick and easy Southwest Chicken Hummus Wrap is ready in less than 15 minutes and makes the perfect school or work lunch!
- 1/4 tsp salt
- 1/4 cup diced red onion
- 1/8 tsp black pepper
- 2 tbsp chopped cilantro
- 1/2 cup corn kernels drained
- 1/2 cup black beans rinsed and drained
- 1/2 cup diced tomato
- 4 large burrito size tortillas
- 1 cup shredded rotisserie chicken
- 8 tbsp sabra roasted red pepper hummus
- 1 cup romaine lettuce shredded
- Carbohydrate 12.5261060490733 g
- Cholesterol 0 mg
- Fat 0.467913334229375 g
- Fiber 3.68694544614877 g
- Protein 3.57091538554867 g
- Saturated Fat 0.0887717572136069 g
- Serving Size 1 1 wrap (96g)
- Sodium 5.80860452973466 mg
- Sugar 8.83916060292451 g
- Trans Fat 0.0809053800323532 g
- Calories 64 calories
Step-by-step
- Combine the black beans, corn, tomato, onion, cilantro, salt and pepper in a bowl and stir to combine.
- Spread 2 tbsp of Sabra hummus in the center of each tortilla then top with a few tablespoons of the black bean salsa.
- Top with 1/4 cup shredded chicken and 1/4 cup lettuce.
- Wrap up the sides of the tortilla like you would a burrito and enclose the filling.
- Enjoy!
Unlike a traditional mayonnaise-based wrap, this handheld meal relies on chickpea puree for its primary binder and fat source.
- Drain canned black beans through a fine-mesh strainer and rinse them thoroughly to remove excess starch that creates a gummy texture.
- Pat drained corn kernels dry with paper towels to prevent trapped surface water from making the tortilla soggy within 30 minutes of assembly.
- Substitute regular hummus with a white bean dip at a 1:1 ratio if roasted red pepper flavor is unavailable, keeping the binding viscosity intact.
- Shred rotisserie chicken into pieces no longer than 1 inch to ensure even distribution and prevent structural tearing of the tortilla during rolling.
- Chill assembled wraps in an airtight container for up to 24 hours without lettuce to maintain crisp vegetable cellular walls.
Pair these wraps with baked tortilla chips to add a contrasting crisp texture that balances the dense interior filling. Cold spiced cucumber slices provide a refreshing counter-temperature element that cuts through the rich chickpea paste.
