Yield: 4 large wraps
1 1/2 lbs bonless skinless chicken breasts
Salt and freshly ground black pepper
6 Tbsp 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 chopped romaine lettuce
2 medium roma tomatoes, diced
1 medium cucumber, peeled and diced
1/2 cup (2.5 oz) feta cheese, crumbled
See a Chicken Broccoli Divan Recipe
Recipes by Campbell’s
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 Tbsp 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 center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.
Recipe source: adapted from Kraft
For the homemade hummus – to a food processor add 1 (14.5 oz) can drained chickpeas, 3 1/2 Tbsp drained chickpea liquid or water, 3 Tbsp tahini, 2 1/2 Tbsp fresh lemon juice, 2 Tbsp olive oil, 1 clove garlic sliced, 1/2 tsp salt, 1/4 tsp cumin. 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.