Chicken and hummus protein wrap
A lunch you can build in fifteen minutes and eat with one hand — chicken, hummus and crunchy vegetables.
- Servings: 1
- Total: 15 min
- 470 kcal · 40 g protein

Lunch is where a good day often falls apart, usually because there is nothing prepared. A wrap solves that: the chicken can be cooked the night before, and everything else is assembly.
At 470 kcal with 40 g of protein it keeps you full through the afternoon without making you sleepy.
Ingredients
Servings: 1
- 1 large wholegrain tortilla (about 65 g)
- 150 g chicken breast, cut into strips
- 40 g hummus
- 1 handful baby spinach
- 1/2 red pepper, sliced thin
- 1/4 cucumber, in sticks
- 1 tsp olive oil
- 1 tsp paprika powder
- Salt and black pepper
- Squeeze of lemon
Instructions
- 1
Season the chicken with paprika, salt and pepper.
- 2
Heat the olive oil in a pan over medium-high heat and fry the chicken for 6–8 minutes until cooked through and lightly golden.
- 3
Warm the tortilla for 20 seconds in a dry pan so it rolls without cracking.
- 4
Spread the hummus over the tortilla, leaving a clear border at the edges.
- 5
Layer on spinach, pepper, cucumber and the warm chicken, then finish with lemon.
- 6
Fold in the sides and roll it up tightly, then cut in half.
Good to know
- Cook double the chicken and the second wrap takes three minutes the next day.
- Wrap it in baking paper to keep it together in a lunch box.
Frequently asked questions
- Can I make it vegetarian?
- Yes — swap the chicken for 150 g of roasted chickpeas or grilled halloumi. Protein lands lower, so check the numbers against your target.
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