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Lunch Today: Roasted Carrot Hummus Wraps with Chicken
Paula Gallagher on
National Healthy Lunch Day is November 17. Started by the American Diabetes Associations (ADA), this event hopes to raise awareness of how lifestyle changes, especially what we eat, can make positive impacts on our lives.
Last week we gave you tips on how to pack a healthy lunch, and today I am sharing one of my favorite recipes for the lunchbox. This delicious wrap is always made after we have had chicken and veggies for dinner. I roast a few extra carrots with a whole chicken and there are plenty of leftovers for lunch the next day. Although there is some initial preparation, once the hummus is made, you can store it for a week in the fridge. If you don't have time to make your own hummus, there are some great store-bought versions – just add the roasted carrots to the hummus and blend in a good food processor, blender or even with a hand blender.
This recipe has plenty of fiber, antioxidants and flavor, and is a great addition to your lunch menu. The recipe makes 8 wraps.
Roasted Carrot Hummus Wraps with Chicken
• About 4 medium carrots (sliced and roasted)
• 2 Tbsp plus 1 tsp olive oil
• 1 1/2 cups cooked or canned (drained and rinsed) chickpeas
• 3 Tbsp tahini
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 2 Tbsp honey
• 2 tsp orange zest
• 1/2 tsp ground cumin
• 8 whole grain or gluten-free tortilla wraps
• 1 1/2 lb cooked boneless, skinless chicken thighs/breasts, sliced
• 2 red bell peppers, thinly sliced
• 8 cups baby spinach or other tender salad greens
If don't have leftover chicken and carrots, it's easy to make roasted carrots. Preheat the oven to 400 degrees. Peel and chop carrots into 1 inch pieces, toss with 1 tsp oil and place on a baking sheet. Roast until tender and beginning to darken, about 20 minutes. Remove from oven and let cool.
Place roasted carrots, chickpeas, tahini, lemon juice, 2 Tbsp oil, garlic, honey, orange zest, and cumin in food processor and blend until smooth.
To prepare wraps, spread carrot hummus over the surface of the wraps and top with an equal amount of chicken, red pepper, and spinach. Roll tightly and slice in half diagonally. Wrap in a napkin and place in your lunchbox with a coolpack.
Photo from here, with thanks.
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