Description
This really is just the thing for a light dinner. A glass of chilled Pinot Grigio in one hand and this wrap in the other is the perfect way to end your weekday.
Ingredients
- FOR THE CHICKEN:
- 1 whole Boneless Skinless Chicken Breast
- 4 cloves Garlic, Minced
- ½ cups Balsamic Vinegar Plus More For Drizzling
- ¼ cups Olive Oil, Plus More For Drizzling
- 1 pinch Salt And Pepper
- FOR THE WRAPS:
- 2 Large Tortillas
- ¼ cups Hummus
- 1 cup Lettuce Greens, Or As Desired For Your Wrap
- ⅓ cups Cherry Tomatoes, Quartered
- ¼ Red Onion, Sliced Thin
- ½ Cucumber, Peeled And Thinly Sliced
- ¼ cups Pitted Kalamata Olives
- ⅓ cups Feta Cheese Crumbles
Preparation
Start by cutting your chicken in half horizontally and lengthwise so you have two thinner pieces. In a bowl place the chicken, garlic, balsamic vinegar, olive oil, salt and pepper. Toss this together, cover the bowl and place in the fridge for at least one hour.
Once the chicken is marinated place it on a medium heat grill for about 5 minutes per side. When your chicken is cooked set it aside on a clean plate to rest. Keep the grill on for a moment.
Start building your wrap. First, place the tortillas on the grill to warm them up a bit and give them a nice char flavor. Remove from heat when done and turn off grill.
Next, lay your tortilla down and spread the hummus over the middle, top with the lettuce, tomato, onion, cucumber and olives. Slice your chicken and add it to the wrap. Finally top with a drizzle of olive oil and vinegar and crumble over the cheese.
