1 whole smoked, barbecued, or roasted chicken, shredded
6 whole grain flat breads
10–12 whole romaine heart leaves, washed
6–8 ounces kalamata olives
8 ounces crumbled feta cheese
1 batch creamy hummus dressing
1 pint cherry tomatoes, quartered
1/2 small red onion, finely chopped
1 medium cucumber, ends cut and diced small
1 tablespoon lime juice
1/4 teaspoon dill (or Italian seasoning)
Olive oil, drizzle
salt, to taste
On a flat surface, shred chicken meat using two forks. Discard bones.
Place remaining ingredients in their own dishes in an assembly line on the table.
To assemble: hold your flatbread on your hands or on a plate. Place romaine leaves as the base to hold your chicken. Top with olives and feta cheese, drizzle with about a tablespoon of hummus dressing.
In a medium bowl, combine all ingredients. Drizzle with a little olive oil and add a little salt to taste.