Ingredients
Method
- In a bowl, toss sliced chicken breast with extra virgin olive oil, oregano, garlic powder, paprika, salt, and black pepper until fully coated.
- Heat a grill pan over medium-high heat. Cook chicken for 3 to 4 minutes per side (6–8 minutes total) until charred and cooked to an internal temperature of 165°F (74°C). Rest for 2 minutes.
- Warm pita flatbreads in a hot dry skillet for 30–60 seconds per side until soft and pliable with light grill marks.
- Lay flatbread flat. Spread 2 tablespoons of hummus evenly over the base to create a moisture barrier.
- Layer baby spinach, cucumber slices, cherry tomatoes, and red onion over the hummus base.
- Top with warm charred chicken strips, crumbled feta cheese, and chopped fresh parsley.
- Fold bottom edge up, roll tightly into a wrap, cut diagonally, and serve immediately.
Notes
- For meal prep, store cooked chicken and raw vegetables in separate glass containers for up to 4 days. Assemble fresh before eating.
- Wrap tightly in parchment paper and foil for secure transport.
- Wrap tightly in parchment paper and foil for secure transport.
