Grilled Chicken and Veggie Hummus Wraps

Grilled Chicken and Veggie Hummus Wraps

Hummus:
2 cups dry chickpeas, soaked
1 bay leaf
5 garlic cloves, crushed, divided use
¼ cup tahini
Zest and juice of 2 lemons
½ – 1 tsp. ground cumin
¼ cup chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
Good olive oil

Place chickpeas into pressure cooker pot; add 6 cups water, bay leaf and 3 cloves garlic. Lock Electric Pressure Cooker lid into place; choose high setting for 20 minutes. When timer goes off, use a natural pressure release for 10 minutes, then a quick release to release any remaining pressure from pressure cooker. Drain chickpeas, reserving the cooking liquid. Remove bay leaf from chickpeas, and allow chickpeas to cool slightly. Place chickpeas into bowl of a food processor, along with ½ cup of reserved cooking liquid, remaining 2 cloves crushed garlic, tahini, zest and juice of lemons, cumin, and parsley; puree mixture until smooth, pulsing food processor as you go, adding back in more of the cooking liquid, as needed, until mixture is a smooth, creamy consistency. Season to taste with kosher salt and black pepper, then pulse again. Place hummus into a bowl, making a well in the center; fill well with olive oil, as desired. Serve hummus with pita chips or vegetables.

Chicken:
1- 1 1/2 lbs. chicken tenders, seasoned to taste with salt and pepper

In pressure cooker pot, add a bit of olive oil; when oil is hot, add seasoned chicken tenders, browning on each side. Add 1 cup of broth to pot, then lock lid into place and choose high pressure setting for 5 minutes. When timer goes off, use a quick release to release pressure from pressure cooker. Remove chicken to a platter to cool; shred chicken, using fingers or two forks; reserve.

Wraps:
4 flour tortillas, 8 or 10 inch
Prepared hummus
½ – 1 cup of Your favorite Greek vinaigrette
1 medium cucumber, skin-on, seeds removed, chopped
3 cups chopped leaf or romaine lettuce (sometimes I sub spinach or arugula)
1 pint grape tomatoes, sliced in half
½ – 1 cup feta crumbles

In a large mixing bowl, toss vegetables and chicken with desired amount of vinaigrette. Spread 2-3 Tbs. prepared hummus over each tortilla, then top with veggie/chicken mixture, then sprinkle with feta crumbles. Roll up tortillas to make wrap….and it’s a wrap!

Now You’re Cookin’,
Chef Alli

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