Chicken Hummus Naan Wraps - Chef Fun Kitchen

Chicken Hummus Naan Wraps

An easy chook wrap recipe you may throw together in only 15 mins for a quick & healthful dinner or lunch. providing simple substances like shredded bird, hummus, chopped sparkling vegetables, a homemade pink wine French dressing, and crumbled cheese all piled onto a chunk of soft & chewy naan bread.

To combat this, i've been enforcing weekly meal making plans into my agenda for the beyond yr or so. it is almost a thoughtless habit at this factor (yay) but i understand that my success hinges on constructing a reserve of brief & clean dinner recipes that i will rotate out to keep matters thrilling.

Chicken Hummus Naan Wraps

Truely, my two largest problems with ingesting home cooked actual food on a regular basis are boredom (now not sufficient range) and little desire to prep & cook dinner a brand new meal every unmarried night.

My solution to this has been to come up with quick prep dinner recipes that use simple ingredients so there's less time standing over the stove and fewer dishes to wash. Meals like Garlic Butter Fish, Easy Chicken Shawarma Recipe With Yogurt Sauce,Easy Herb Potato Salad, and Easy Caesar Chicken.

Chicken Hummus Naan Wraps

For The Wraps:

  • 4 pieces of naan bread (for a gluten-free version use this recipe with GF AP flour or this recipe with cassava flour)
  • 1 cup of roasted red pepper hummus
  • 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

For garnish (added to each wrap): 

  • 1 1/2 teaspoons of extra vinaigrette or juice from the veggies
  • Sea salt & black pepper, to taste
  • Drizzle of good quality extra virgin olive oil

For The Veggie Mixture:

  • 1/2 cup of peeled, sliced & quartered cucumber
  • 1 cup of quartered cherry tomatoes
  • 1/2 cup of peeled & diced red onion
  • 1/4-1/3 cup of homemade red wine vinaigrette (see below for recipe)

For The Red Wine Vinaigrette Dressing:

  • 1/4 cup of extra virgin olive oil
  • 1/4-1/3 cup of red wine vinegar
  • 1/2 teaspoon of spicy brown or dijon mustard
  • 2 teaspoons of real maple syrup or raw honey
  • 2 teaspoons of minced green onion
  • Sea salt, to taste
  • Cracked black pepper, to taste


  1. 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.
  2. Meanwhile, prep the cucumber, tomatoes, and red onion and add the chopped veggies to a medium-sized bowl.
  3. Combine the ingredients for the red wine vinaigrette in a glass jar with a tight-fitting lid and shake vigorously for 30 seconds to emulsify the dressing.  Pour the dressing over the veggie mixture and toss the vegetables until they're well coated. 
  4. Lay the naan bread pieces on a cutting board or baking sheet with the inside facing up (the side that's less charred).  
  5. Prepare each naan wrap as follows: Spread 1/4 cup of hummus across the whole surface, place 1 cup of spring mix on half the naan, then the cooked shredded chicken on the other half.  Scoop 1/2 cup of the veggie mixture on top of the salad mix (this helps to absorb a bit of the dressing), then crumble 1 tablespoon of feta cheese over the veggies. 
  6. Garnish each chicken wrap by pouring an extra tablespoon of red wine vinaigrette or juice from the bottom of the veggie bowl over the whole wrap, followed by sea salt & cracked black pepper (to taste) and a drizzle of extra virgin olive oil. 
  7. Serve immediately while still flat (letting each person fold it themselves) OR for a nice presentation, tie a small length of hemp cord around each wrap beforehand. 

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