My Little Chequered Kitchen

Poached Chicken & Roasted Red Pepper Hummus Wraps …

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You may have noticed that over the last week I’ve been posting various basic recipe ideas with the promise of bringing them all together in one blog post about my Poached Chicken & Roasted Red Pepper Hummus Wraps.  So here it is! 

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Of course, if time is of the issue, then you might want to buy your tortillas instead of making them. Otherwise click here for the recipe to make your own fresh flour tortillas.  But like I always say, when you make all of the elements of a dish from scratch and them bring them all together to create a delicious meal like this one, the level of satisfaction you gain is enormous!  

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I recommend that you begin by poaching your chicken before cooking your tortillas (click here for my Herb-infused Poached Chicken recipe).  The Roasted Red Pepper Hummus can be whipped up in a matter of seconds (click here for my Roasted Red Pepper Hummus recipe).   

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If you want to make these wraps as healthy as possible, then use a low-fat creme fraiche and either a low fat grated cheese or omit the cheese completely.   

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And don’t forget to keep the chicken stock once you’ve finished poaching your chicken!  You can freeze it in a large plastic resealable bag if you don’t have a container large enough to put in the freezer.  Otherwise it will keep for a couple of days in the fridge.

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Poached Chicken & Roasted Red Hummus Wraps
Serves 2
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Ingredients
3 fresh tortillas
3 tablespoons creme fraiche
6 tablespoons roasted red pepper hummus
2-3 herb-infused poached chicken breasts
1 carrot cut into small matchsticks
1 celery stalk cut into small matchsticks
handful of tasty grated cheese
freshly ground salt & pepper to taste
Instructions
Smear the creme fraiche down the centre of the tortillas.
Spoon the roasted red pepper hummus on top of the creme frache.
Shred the herb-infused poached chicken and place on top of the creme fraiche.
Lay the carrot and celery matchsticks lengthwise on top of the chicken.
Sprinkle the grated cheese over the carrots and celery.
Add freshly ground salt & pepper to taste.
Roll the wraps gently and as tightly as possible before cutting in half and serving. If they don't stay together then you can tie them with a piece of string or use a tapas stick or toothpick to hold them together.
My Little Chequered Kitchen http://mylittlechequeredkitchen.com/

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