An easy chicken wrap recipe you can throw together in just 15 minutes for a quick & healthy dinner or lunch. Featuring simple ingredients like shredded chicken hummus chopped fresh veggies a homemade red wine vinaigrette and crumbled cheese all piled onto a piece of soft & chewy naan bread (Indian flatbread). Fix this on a busy weeknight or prep it for the week ahead for grab & go meals. Dinner Dessert | Dinner Appetizer | Dinner Ideas | Dinner Side Dish | Dinner | Dinner Recipes
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 4 cups of organic spring mix 3 cups of shredded cooked chicken (like leftover slow cooker lemon pepper chicken OR rotisserie chicken) 2 cups of the veggie mixture with dressing (see below for recipe) 4 tablespoons of full-fat feta cheese or goat cheese 1 1/2 teaspoons of extra vinaigrette or juice from the veggies etc.
Instructions:
Step number one. Turn on your oven's LOW broil setting and pop the naan bread pieces onto the middle rack. Warm & slightly toast each side for about 3-5 minutes keeping an eye on them so they don't get too dark (I always set a timer). Alternately you can warm the naan bread in a skillet on the stove or in a toaster oven if you don't want to turn on your oven.
And then Meanwhile prep the cucumber tomatoes and red onion and add the chopped veggies to a medium-sized bowl. Pour vinaigrette over the veggie mixture and toss the vegetables until they're well coated.
Step 03 Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).
