Chicken and houmous wraps
- Published: 31 Aug 14
- Updated: 18 Mar 24
This chicken wrap recipe not only make a quick midweek dinner, but are a perfect lunch recipe too.
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Serves 4
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Hands-on time 25 min
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Ingredients
- 2 tsp cumin seeds
- 8 free-range skinless boneless chicken thighs
- Olive oil for brushing
- 2 medium carrots
- 8 flour tortillas
- 200g tub houmous
- 1 lemon
- Bunch fresh coriander
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Method
- Roughly crush the cumin seeds in a pestle and mortar. Open out the chicken thighs and flatten slightly with your hand. Brush with a little oil and sprinkle with the crushed cumin seeds. Season. Heat a griddle pan until hot and cook the chicken for 5-6 minutes on each side until tender and cooked through. Cover with foil until ready to serve (see tip).
- Coarsely grate the carrots. Microwave the tortillas for 10 seconds until just warm, or warm briefly on each side in a large, dry frying pan (see tip).
- Slice the chicken into strips. Spread the houmous thickly over the tortillas. Divide the chicken and grated carrot among them. Squeeze some lemon juice over each one, followed by a sprinkle of fresh coriander leaves. Fold in the sides, then roll tightly. Cut in half and eat while warm.
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- Recipe from September 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 649kcals
- Fat
- 19.7g (6.7g saturated)
- Protein
- 46g
- Carbohydrates
- 70.1g (4.7g sugars)
- Fibre
- 9g
- Salt
- 2.9g
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I love this recipe because it’s quick to put together, portable, you can see and taste all the ingredients and can be very prescriptive about what you do or don’t include. For example I love the humus option to provide a coating and a spread and also love to add cold grilled vegetables along with tuna or chicken.