For The Wraps :

  • 4 pieces  of naan bread (for a gluten-free vers ion us e this  recipe with GF AP flour or this  recipe with cas s ava flour)
  • 1 cup of roas ted red pepper hummus 
  • 4 cups  of organic s pring mix
  • 3 cups  of s hredded cooked chicken (like leftover s low cooker lemon pepper chicken OR rotis s erie chicken)
  • 2 cups  of the veggie mixture with dres s ing (s ee below for recipe)
  • 4 tables poons  of full-fat feta chees e or goat chees e
  • For garnis h (added to each wrap): 
  • 1 1/2 teas poons  of extra vinaigrette or juice from the veggies 
  • s ea s alt & black pepper, to tas te
  • Drizzle of good quality extra virgin olive oil

For The Veggie Mixture:

  • 1/2 cup of peeled, s liced & 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 (s ee below for recipe)
  • For The Red Wine Vinaigrette Dres s ing:**
  • 1/4 cup of extra virgin olive oil
  • 1/4-1/3 cup of red wine vinegar
  • 1/2 teas poon of s picy brown or dijon mus tard
  • 2 teas poons  of real maple s yrup or raw honey
  • 2 teas poons  of minced green onion
  • s ea s alt, to tas te
  • Cracked black pepper, to tas te


  1. Turn on your oven's  LOW broil s etting and pop the naan bread pieces  onto the middle rack. Warm & s lightly toas t each s ide for about 3-5 minutes , keeping an eye on them s o they don't get too dark (I always  s et a timer). Alternately, you can warm the naan bread in a s killet on the s tove or in a toas ter 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-s ized bowl.
  3. Combine the ingredients  for the red wine vinaigrette in a glas s  jar with a tight-fitting lid and s hake vigorous ly for 30 s econds  to emuls ify the dres s ing.  Pour the dres s ing over the veggie mixture and tos s  the vegetables  until they're well coated. 
  4. Lay the naan bread pieces  on a cutting board or baking s heet with the ins ide facing up (the s ide that's  les s  charred).  
  5. Prepare each naan wrap as  follows : s pread 1/4 cup of hummus  acros s  the whole s urface, place 1 cup of s pring mix on half the naan, then the cooked s hredded chicken on the other half.  s coop 1/2 cup of the veggie mixture on top of the s alad mix (this  helps  to abs orb a bit of the dres s ing), then crumble 1 tables poon of feta chees e over the veggies . 
  6. Garnis h each chicken wrap by pouring an extra tables poon of red wine vinaigrette or juice from the bottom of the veggie bowl over the whole wrap, followed by s ea s alt & cracked black pepper (to tas te) and a drizzle of extra virgin olive oil. 
  7. s erve immediately while s till flat (letting each pers on fold it thems elves ) OR for a nice pres entation, tie a s mall length of hemp cord around each wrap beforehand. 

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