Easy Chicken Pita Wraps
Make these pita wraps with leftover roasted chicken for a quick and delicious handheld meal. The fresh cucumber salsa and a drizzle of hummus make them epic!
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Ingredients
For the pitas:
- 2 cups cooked chicken, about ½ of a rotisserie
- 4 whole grain flat breads pitas
- 1 head romaine lettuce, chopped
- ¾ cup kalamata olives
- ½ cup crumbled feta cheese
Tomato-Cucumber Salsa:
- 1 pint cherry tomatoes, quartered
- ½ small red onion, finely chopped
- 1 medium cucumber, ends cut and diced small
- 1 tablespoon lime juice
- ¼ teaspoon dill, or Italian seasoning
- Olive oil, drizzle
- salt, to taste
Creamy Hummus Dressing
- ½ cup hummus
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- Salt and pepper to taste
Instructions
Make the cucumber salsa:
- In a medium bowl, combine all ingredients. Drizzle with a little olive oil and add a little salt to taste.
The Hummus drizzle:
- Whisk hummus together with lemon juice and water; season with salt and pepper. Add an additional tablespoon of water if the dressing is too thick.
Assemble the chicken flatbreads:
- Lightly heat the flatbreads in the microwave, on a pan, or in the oven until they're warm and pliable.
- Top with shredded romaine, chicken, kalamata olives, feta cheese, tomato cucumber salsa, and drizzle with the hummus dressing.
Notes
- Cucumber salsa and hummus dressing can be refrigerated in airtight containers for up to 5-7 days.
Nutrition
Serving: 1 flatbread | Calories: 388kcal | Carbohydrates: 38g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 915mg | Potassium: 737mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1369IU | Vitamin C: 35mg | Calcium: 71mg | Iron: 4mg
