Lunch Today: Roasted Carrot Hummus Wraps with Chicken

Spread the love

carrot-hummusNational 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.

Our Bloggers

  • Paula Gallagher
    Paula Gallagher
    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
    read more..
  • Margo Gladding
    Margo Gladding
    Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
    read more..
  • Dr. Neal Barnard
    Dr. Neal Barnard
    Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
    read more..
  • Joseph Pizzorno
    Dr. Joseph Pizzorno
    Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
    read more..
  • Debi Silber
    Debi Silber
    Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
    read more..
  • Teri Cochrane
    Teri Cochrane
    Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
    read more..
  • Dr. Rav Ivker
    Dr. Rav Ivker
    Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
    read more..
  • Susan Levin
    Susan Levin
    Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
    read more..
  • Rob Brown
    Dr. Rob Brown
    Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.
    read more..
November 2015
S M T W T F S
1234567
891011121314
15161718192021
22232425262728
2930