For many of us, September is the time for new beginnings. It’s time to return to work, school, and routines after the well-deserved summer holidays. To soften this change, Teresa Rebelo proposes an easy, nutritious, and delicious recipe for pepper hummus chicken wraps. Perfect for taking in the lunch box!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (for 8 wraps)
500 g chicken steaks (breast)
8 store-bought flour wraps/tortillas
100 g arugula
1 small can of cooked corn
4 cloves of garlic
Juice of 1 lemon
325 g chickpeas, cooked and drained
100g canned (or homemade) roasted red pepper
A pinch of salt and freshly ground black pepper
A pinch of sweet chili powder
90 g olive oil + a drizzle for seasoning and grilling
Season the chicken steaks with a pinch of salt, black pepper, chili powder, and a drizzle of lemon juice and olive oil. Reserve.
Then prepare the red pepper hummus.
Combine the chickpeas, the 90 g of olive oil, the roasted pepper, two cloves of garlic, a pinch of salt, and a good drizzle of lemon juice in a blender or food processor and Pulse a few times until smooth. Taste and adjust the seasoning, adding more salt or more lemon juice. Transfer to a bowl and reserve in the fridge.
Meanwhile, grill the chicken steaks and cut them into strips.
Assemble the wraps. Place a wrap on a cutting board and spread with the pepper hummus.
Add a handful of arugula, chicken strips, and a little corn on top. Drizzle with olive oil.
To fold the wrap:
Fold both sides toward the center.
Fold the edge nearest you towards the center.
Roll the wrap away from you, while keeping the fillings tight.
Repeat the procedure until all the ingredients are used up.
Store the wraps in the fridge until serving.
Tip: this is an easy, quick, and nutritious recipe, whether to enjoy the last summer days outdoors or to take it in the lunch box on the way back to work. If you have leftover hummus, store it in an airtight container and refrigerate for up to 2 days. Serve with toasts, nachos, or vegetable sticks. So delicious!