top of page

Mediterranean Chicken Wrap

As I noted in my previous post, I'm currently recovering from appendicitis and having an appendectomy. I was fortunate that my Mom was here in town for a couple of days to help me out and provide lots of southern cooking! However, she headed back home today and I was on my own for lunch! I asked my hubby to bake some chicken that was in fridge. Once that was done, I decided to throw it in a tortilla with some mediterranean flavors and it was delicious! This is a quick lunch, especially if you have some leftover cooked chicken!


~ 3/4 cup cooked chicken, cut into cubes (rotisserie or previously baked/boiled chicken)

1 hefty tb lemon hummus

1/2 cup romaine, cut into pieces (or your favorite lettuce)

few slices of seedless cucumber, thinly sliced

~ 1 tb shredded carrots

1 tb crumbled feta cheese

1 tb caesar vinegarette (or your favorite dressing - I love Cucina Antica Organic Caesar)

1 flour tortilla


Heat the tortilla and smear the middle of one side with the lemon hummus. Place the lettuce, cucumber, carrot and feta on top of the hummus and top with the chicken. Drizzle with the dressing and serve. (Note: If cooking the chicken, you can grease a baking dish and bake the chicken at 400 degrees for approximately 20 minutes - depending on the thickness of the chicken).

mediterranean chicken wrap

bottom of page