Ingredients:

  • 4 large flour tortillas, 10-inch
  • 1/2 cup hummus
  • 1 large avocado, mashed
  • 1 lb cooked chicken breast, thinly sliced or shredded
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Prepare the vegetables by julienning cucumbers and slicing onions. Crucial step: use paper towels to pat them completely dry Note: any leftover water will compromise the wrap.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, dried oregano, salt, and black pepper until the mixture is well combined.
  3. Lay your 10 inch tortillas flat on a clean surface. Spread 2 tablespoons of hummus and a thin layer of mashed avocado across the center, leaving a 2 inch border around the edges.
  4. Layer a handful of baby spinach directly over the hummus barrier. This acts as a second shield before the protein goes in.
  5. Place the sliced chicken over the spinach. Drizzle one tablespoon of the zesty dressing directly onto the chicken until it's lightly coated.
  6. Top the chicken with the shredded carrots, julienned cucumbers, and thinly sliced red onions.
  7. Fold the left and right sides of the tortilla inward, about 1 inch each.
  8. Roll from the bottom up with firm pressure until you have a tight, secure cylinder.
  9. Wrap each roll tightly in parchment paper or foil. This keeps the tension high and prevents the Summer Wraps from unraveling during transport.