Chicken Hummus Naan Wraps

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Chicken Hummus Naan Wraps

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

  • 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).
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