Ingredients:

  • 250g chicken breast, sliced into 1/2-inch strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 large flour tortillas (10-inch)
  • 4 tbsp classic hummus
  • 50g feta cheese, crumbled
  • 1 cup baby spinach, tightly packed
  • 0.5 English cucumber, julienned
  • 0.5 red bell pepper, thinly sliced
  • 0.25 red onion, shaved
  • 2 tbsp pickled jalapeños

Instructions:

  1. Pat chicken strips dry with paper towels. In a small bowl, toss chicken with olive oil, smoked paprika, garlic powder, salt, and pepper.
  2. Heat a non-stick skillet over medium-high heat. Add chicken and sauté for 4–5 minutes until the exterior is browned and internal temperature reaches 165°F (74°C). Remove and rest for 2 minutes.
  3. Lay tortillas flat. Spread 2 tablespoons of hummus across the center third of each tortilla to create a moisture barrier.
  4. Layer baby spinach directly over the hummus, followed by the seared chicken strips.
  5. Top with julienned cucumbers, bell peppers, shaved onions, pickled jalapeños, and crumbled feta cheese.
  6. Fold the left and right sides of the tortilla inward, then roll tightly from the bottom up to secure the filling.