finding the time. [mediterranean hummus wrap]

June 4th, 2016 by | comments

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After starting a new job with longer hours, I’ve found it difficult to find time in my schedule to cook. So, I have learned to appreciate quick, easy and delicious meals. This Mediterranean hummus wrap is just that and not lacking in the flavor department. The garlicy hummus pairs perfectly with the roasted vegetables and toasted pine nuts.


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mediterranean hummus wrap
 
Ingredients
  • 2 (15 oz.) cans chickpeas, drained then rinsed
  • ½ cup tahini, well stirred
  • Juice of 1 lemon
  • 2-3 cloves garlic, minced
  • ½ cup olive oil, plus more to reach desired consistency
  • 1 tsp. salt, plus more to taste
  • 1-2 boneless, skinless chicken breasts, sautéed then sliced
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 red bell pepper, cut into slices
  • 2 yellow squash, cut in ½-inch thick slices
  • 1 red onion, sliced in chunks
  • 2 tbsp. pine nuts, toasted
  • Green leaf lettuce
  • Whole wheat tortillas
Instructions
  1. In the bowl of a large food processor, add chickpeas, tahini, lemon juice and garlic. Pulse mixture for 30 seconds, then slowly add olive oil to the mixture, while pulsing. Mix another 30 seconds. Season with salt, then scrape down the sides of the food processor. If necessary, add additional olive oil if hummus needs to be thinned. Set hummus aside.
  2. Warm a medium skillet over medium heat, then add 1-2 tsp. of olive oil. Season both sides of the chicken breasts with salt and pepper. Once the oil is hot in the skillet, add the chicken and sauté until cooked through, about 6-8 minutes, depending on thickness of chicken. Remove the chicken from the skillet and set aside.
  3. Preheat oven to 400 degrees.
  4. Place sliced vegetables on a baking sheet. In a small bowl, mix together the olive oil and garlic. Brush both sides of the vegetables with the garlic olive oil, then season with salt and pepper.
  5. Place vegetables in the oven and roast until done, about 15-18 minutes. Remove the vegetables from the oven and let cool 5 minutes.
  6. Warm tortillas in the microwave or on a warm skillet. Once tortillas are warmed, place on a cutting board, then spoon a heaping spoonful of hummus on top of the tortilla and spread it down the middle. Top with sliced bell pepper, squash, red onion, grilled chicken and a piece of lettuce. Sprinkle toasted pine nuts on top, then roll up the wrap. Serve.

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