Herb Oil Chicken Wraps
with Sun-Dried Tomato Hummus
Oh man, I just love a good wrap. Tender, creamy and full of all the textures and flavors. This one doesn’t disappoint.
Simply grilled chicken, drizzled with the best herb oil and topped with mini cucumbers and fresh herbs. The warm naan, spinach and crazy good sun dried tomato hummus – just might be the best part.
And disclaimer, I tend to over stuff all naan, sandwiches, and tacos…I mean the bread is just a vehicle for all the good things. Yes, I end up with a fork…but gosh, the more the merrier.
Did you know?
That you can buy store bought hummus (like the plain or garlic kind) and blend it with sun-dried tomatoes and basil!
If you don’t want to make hummus from scratch – use store bought and make it your own.
Adding different flavors to plain or garlic hummus is easy!
Check out these recipes.
Herb Oil Chicken Naan Wraps with Sun-Dried Tomato Hummus
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 6 boneless chicken thighs
- salt and pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- 1 tablespoon coconut oil
- Sun dried tomato hummus
- 1 medium cucumber or 6 mini, sliced thinly
- 2 cups fresh spinach, trimmed
- 4 pieces of gluten free naan or pita bread
- 3–4 sprigs fresh cilantro and/or basil leaves, roughly chopped
Sun Dried Tomato Hummus
- 1 8 oz. can garbanzo beans, drained and rinsed
- 2 garlic cloves
- 1/3 cup sun dried tomatoes with the oil
- 6–8 large fresh basil leaves
- 1 heaping tablespoon tahini
- 1/2 lemon, squeezed
Puree all hummus ingredients in a food processor or blender until smooth.
*see note for quick tip
Herb Oil
- 3 tablespoons high quality olive oil
- salt and pepper
- 1 pinch red pepper flakes (or more)
- 1/2 teaspoon dried Italian herbs
- 1/2 teaspoon dried oregano
- 1 scallions, sliced thinly
Combine all herb oil ingredients in a small bowl and set aside until needed.
Instructions
- Heat a grill pan or grill up over high heat. Meanwhile, sprinkle the chicken thighs with salt and pepper on both sides. Do this again with the onion and garlic powder. Drizzle the honey on top and use your hands or tongs to coat it all over the chicken.
- When the grill pan is hot, add the coconut oil to it. Add the chicken in one layer and let cook for at least 4 minutes or until nice grill marks appear. Flip over and cook for at least 4 more minutes or longer, depending on how thick your chicken thighs are. Remove from your grill and let rest on a cutting board or plate.
- When the chicken has cooled for 2-3 minutes, slice it thinly. Spoon over 1 tablespoon of the prepared herb oil. To assemble the wraps, warm up the naan or pita pockets slightly. Slather on a spoonful of hummus and top it with spinach. Lay a sliced chicken thigh on top and add a few cucumber slices. Garnish with more herb oil and a sprinkle of fresh cilantro and/or basil.
Notes
Use store bought plain or garlic hummus with sun dried tomatoes and basil. Makes it a bit easier and faster.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: grill
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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