Chicken Wraps with Minty Pea Hummus
Dairy free; includes vegan & gluten-free option
  • 2cups shelled green peas
  • 1/2cup Fresh mint
  • 2Tbsp tahini
  • Juice of 1/2 lemon
  • 2 garlic clovespeeled and chopped
  • 1/2tsp cumin
  • 1/4tsp salt
  • 4large whole grain wraps
  • 3/4lb cooked chickensliced
  • 1large carrotsliced into matchsticks
  • 1cup sliced roasted red pepper
  • 2cups microgreens or pea shoots
  1. In food processor container, place green peas, mint, tahini, lemon juice, garlic, cumin, and salt, and blend until you have a slightly chunky mixture.
  2. To assemble each wrap, spread about 1/3 cup hummus on bottom third of a tortilla and top with one-quarter of the chicken, carrot, roasted red pepper, and microgreens. Roll up from the bottom, tucking in sides as you go. Slice in half on bias.
Recipe Notes

Nutrition bonus

Green peas contain more plant-based protein than most people would think—about 8 g in each cup.

Bowled over

You can go bread-free by turning this into a lively lunch bowl. Place some lettuce greens in a bowl and top with cooked grains such as spelt or quinoa, then chicken, carrot, and roasted red pepper. Whisk together some hummus, with additional olive oil and lemon juice to thin, and drizzle over contents of bowl. Top with microgreens or pea shoots.