2 wholegrain wraps
1/2 sliced chicken breast or 400 grams left-over chicken
1 cup homemade hummus
1 zucchini, sliced thin and grilled
1/2 onion, sliced thin
6 sundried tomatoes, patted dry
Rucola or kale
Heat a non-stick grill pan and let it get scorching hot.
Grill the zucchini for 2 minutes each side and set aside.
Rub half a chicken breast with a little olive oil, salt and pepper and grill for 4 minutes each side. Once done, put the chicken on a plate and let it rest.*
Prepare the onion and chop the sundried tomatoes.
For the hummus, we have a simple recipe for the perfect homemade hummus.
To assemble, spread each whole-grain tortilla with a generous amount of hummus, then put the onions and sundried tomatoes. Add a handful of rucola/rocket leaves and place the grilled zucchini. Then, top with the sliced chicken.
Wrap up, toast and serve.
*We recommend cooking the chicken breast whole and slice after it's done and rested. It will be juicier, trust us.