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Roasted chicken veggie wrap with fresh vegetables and herbs wrapped in a tortilla

Roasted Chicken Veggie Wrap

A light, nutritious wrap combining tender chicken and fresh veggies, perfect for a quick meal or picnic.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 wrap
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Wrap Ingredients
  • 2 cups cooked roasted chicken, shredded Use leftover roasted chicken for convenience.
  • 1 large whole wheat tortilla or wrap You can use any type of wrap you prefer.
  • 1 cup mixed fresh vegetables (like bell peppers, cucumbers, and lettuce) Feel free to customize the veggies.
  • 1/4 cup hummus or your preferred spread Try different spreads like tzatziki or ranch dressing.
  • Salt and pepper to taste
  • Optional: cheese, avocado, or other toppings Add any optional toppings you’d like.

Method
 

Preparation
  1. Start by spreading hummus over the entire surface of the tortilla.
  2. Layer the shredded roasted chicken and mixed fresh vegetables on one half of the tortilla.
  3. Season with salt and pepper, and add any optional toppings.
  4. Fold the sides of the tortilla over the filling and roll it up tightly from the bottom.
  5. Slice the wrap in half and serve immediately or wrap it up for a meal prep option.

Notes

Store leftovers in an airtight container in the refrigerator. Best eaten within 1-2 days. Wrap tightly in plastic wrap or foil for meal prep.