Ingredients
2 boneless, skinless chicken breasts (8 oz total)
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini (about 42g)
2 tbsp fresh lemon juice (from 1 medium lemon)
1 clove garlic, minced
1 tbsp olive oil for hummus
1 tsp salt divided for seasoning
1/2 tsp ground cumin
4 large whole wheat pita bread
1 medium cucumber, sliced (about 1 cup)
Olive oil (1 tbsp) for drizzling
Fresh parsley (optional)
Lemon slices for garnish
Instructions
Preheat oven to 200°F or keep chicken in fridge during marinating
Whisk 1 tbsp olive oil, 2 tbsp lemon juice, garlic, 1/2 tsp salt, and 1/4 tsp cumin into a bowl
Marinate chicken breasts for 20 minutes in the mixture
Heat a skillet or grill pan over medium-high heat and cook chicken, basting occasionally with marinade, until caramelized and cooked through (~15 minutes)
In a food processor, combine chickpeas, remaining 2 tbsp olive oil, 2 tbsp lemon juice, tahini, minced garlic, 3/4 tsp salt, and remaining 1/4 tsp cumin
Pulse until smooth, adding a splash of water if needed to reach desired consistency (creamy but not runny)
Open each pita pocket and layer with hummus, grilled chicken, and sliced cucumbers
Fold edges inward and serve immediately with lemon wedges and olive oil for drizzling
Notes
Marinate chicken up to 24 hours for deeper flavor
Use non-alcoholic vinegar in hummus if preferred
Store cooked chicken and hummus separately in air-tight containers for up to 3 days
Swap cucumbers for shredded red cabbage or jicama for different crunch
For extra herbs, toast sesame seeds or add crumbled feta (confirm halal if needed)
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Grilling / Stovetop
- Cuisine: Mediterranean
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 33g
- Cholesterol: 90mg