Zesty Lemon Herb Chicken Chopped Wrap with Turmeric Avocado Hummus

Ingredients

• 1 pound chicken breast, cubed
• 1 tablespoon olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 4 whole-grain tortillas

• 1 can chickpeas, drained and rinsed
• 1 avocado ripe, peeled and pitted
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 clove garlic, minced
• 2 tablespoons lemon juice, freshly squeezed

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a bowl, mix the cubed chicken with olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, salt, and black pepper.
3. 03
   Spread the chicken mixture onto a baking sheet and roast in the oven for 20-25 minutes, or until the chicken is cooked through and slightly golden.
4. 04
   While the chicken is roasting, prepare the turmeric avocado hummus. In a food processor, combine chickpeas, avocado, tahini, olive oil, ground turmeric, salt, minced garlic, and lemon juice. Blend until smooth and creamy.
5. 05
   In a large bowl, combine the mixed salad greens and halved cherry tomatoes.
6. 06
   Once the chicken is cooked, let it cool slightly before chopping into smaller pieces.
7. 07
   Spread a generous amount of turmeric avocado hummus onto each whole-grain tortilla.
8. 08
   Add a portion of the chopped chicken and salad mixture to each tortilla.
9. 09
   Wrap tightly and serve immediately, or wrap in parchment paper for a portable meal.