Recipe by Chef Jacquie
- 2 corn tortillas
- 2 chicken breasts
- 2 Tablespoons of hummus (any flavor)
- 1 handful of arugula
- 1 Tablespoon of fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- Salt to taste
- Fresh Parmigiano Reggiano shavings
- Lime/lemon wedges
Make vinaigrette by combining olive oil, pinch of salt and lemon juice in a cruet or closed container, shake vigorously and set aside.
Start up the grill, set on high and close the grill. When it reaches high heat point, clean grates with a metal bristle brush to remove any left over residue. Then lower heat to 350 degrees.
Pat chicken breasts dry with paper towels and then generously sprinkle with sea salt. Spray grill with non-stick oil spray and then place chicken breasts onto the grill – cook 4 minutes on each side and then set aside to rest for about 5 minutes. After resting, cut chicken into strips.
Dress arugula with dressing.
To prepare wrap, start by spreading hummus on the tortilla, add grilled chicken breast, salad and fresh Parmigiano Reggiano shavings (I use a potato peeler to create long strips).
Serve wraps with lime or lemon wedges.