15-Minute Mediterranean Chicken and Hummus Wrap

I’ve been making these Mediterranean chicken and hummus wraps on repeat lately, and I’m convinced they’re the perfect lunch when you want something fresh and satisfying without spending forever in the kitchen. The combination of creamy roasted garlic hummus and crispy romaine lettuce creates such a great contrast of textures, and everything comes together in just minutes. Trust me, once you try these, they’ll become your new go-to wrap recipe!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-900
• Protein: 50-60 g
• Fat: 25-35 g
• Carbohydrates: 70-90 g

Ingredients

For the filling:

• 1 large cucumber (diced into 1/2-inch pieces)
• 2 medium tomatoes (diced)
• 2 cups shredded romaine lettuce
• 1.5 tbsp lemon juice (freshly squeezed for best acidity)
• 1/3 cup crumbled feta cheese
• 1/2 tsp dried oregano
• 1 pinch salt

For the wrap:

• 1/2 cup roasted garlic hummus
• 4 large flour tortillas
• 10 oz cooked chicken strips

Step 1: Prepare the Fresh Vegetable Mixture

• 1 large cucumber
• 2 medium tomatoes
• 2 cups shredded romaine lettuce
• 1.5 tbsp lemon juice
• 1/3 cup crumbled feta cheese
• 1/2 tsp dried oregano
• 1 pinch salt

Dice the cucumber into 1/2-inch pieces and dice the tomatoes, placing them in a medium bowl.

Add the shredded romaine lettuce, crumbled feta cheese, dried oregano, and a pinch of salt.

Drizzle with fresh lemon juice and gently toss everything together until well combined.

Let this sit for a minute to allow the flavors to meld slightly—I find this brief rest helps the vegetables absorb the lemon and oregano better than if you assemble right away.

Step 2: Assemble the Wraps

• 1 large flour tortilla
• 2 tablespoons roasted garlic hummus
• 2.5 oz cooked chicken strips
• vegetable mixture from Step 1

Lay out one flour tortilla on a clean work surface.

Spread approximately 2 tablespoons of roasted garlic hummus across the lower half of the tortilla, leaving about an inch from the edges.

Top the hummus with 2.5 oz of cooked chicken strips (roughly 1/4 of the total), then spoon about 1/2 cup of the vegetable mixture from Step 1 on top of the chicken.

I like to keep my fillings in the lower portion of the tortilla and not overstuff—it makes rolling much easier and prevents ingredients from spilling out.

Step 3: Roll and Finish the Wraps

Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides toward the center to create a seal.

Roll the tortilla tightly away from you into a wrap, keeping the seam on the bottom.

Place seam-side down on a serving plate or cutting board.

Repeat with the remaining three tortillas and filling.

For easier eating, you can slice each wrap in half diagonally if desired.

15-Minute Mediterranean Chicken and Hummus Wrap

Delicious 15-Minute Mediterranean Chicken and Hummus Wrap recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 4 wraps

Calories: 825

Ingredients Method

Ingredients

  

For the filling

• 1 large cucumber (diced into 1/2-inch pieces)
• 2 medium tomatoes (diced)
• 2 cups shredded romaine lettuce
• 1.5 tbsp lemon juice (freshly squeezed for best acidity)
• 1/3 cup crumbled feta cheese
• 1/2 tsp dried oregano
• 1 pinch salt

For the wrap

• 1/2 cup roasted garlic hummus
• 4 large flour tortillas
• 10 oz cooked chicken strips

Method

 

1. Dice the cucumber into 1/2-inch pieces and dice the tomatoes, placing them in a medium bowl. Add the shredded romaine lettuce, crumbled feta cheese, dried oregano, and a pinch of salt. Drizzle with fresh lemon juice and gently toss everything together until well combined. Let this sit for a minute to allow the flavors to meld slightly—I find this brief rest helps the vegetables absorb the lemon and oregano better than if you assemble right away.
2. Lay out one flour tortilla on a clean work surface. Spread approximately 2 tablespoons of roasted garlic hummus across the lower half of the tortilla, leaving about an inch from the edges. Top the hummus with 2.5 oz of cooked chicken strips (roughly 1/4 of the total), then spoon about 1/2 cup of the vegetable mixture from Step 1 on top of the chicken. I like to keep my fillings in the lower portion of the tortilla and not overstuff—it makes rolling much easier and prevents ingredients from spilling out.
3. Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides toward the center to create a seal. Roll the tortilla tightly away from you into a wrap, keeping the seam on the bottom. Place seam-side down on a serving plate or cutting board. Repeat with the remaining three tortillas and filling. For easier eating, you can slice each wrap in half diagonally if desired.