Chicken wraps with home-made hummus and grilled peppers

Wraps make for an easy and fun dinner. They are versatile and you can fill them whichever way you like. In this case I went for a combination of barbecued chicken, grilled peppers, home-made hummus and some avocado. Very tasty!

 Ingredients (8 wraps):

400gr chicken breast (without skin)
1 ripe avocado
1 pack of cherry tomatoes
1 bunch of rocket salad
2-3 large red peppers
1 pack of tortilla wraps
2 teaspoons of paprika powder

For the hummus: 

1 can of chickpeas
1 teaspoon of cumin
1 teaspoon of cayenne
Juice of one lemon
2 cloves of garlic
2-3 tablespoons of olive oil
2 tablespoons of Tahini (sesame paste)

Preparation: 

1.  Cut the chicken breasts in half lengthwise so that you end up with two thin chicken-schnitzel for each breast. Rub the meat with some olive oil, salt, pepper and the paprika powder. Wash the peppers and slice into longish pieces about 2-3 cm wide. Mix the peppers with a bit of olive oil and season with salt and pepper. 

2. Place the chicken and peppers on the pre-heated barbecue (medium heat). I recommend using a shallow aluminum dish for the peppers. The chicken will be done after 2-3 minutes on each side because the pieces are relatively thin, the peppers will probably take a bit longer.  I recommend waiting until the skin starts to look slightly seared.  

3. In the meantime, drain the chickpeas but retain the liquid. In a mixer, blend the chickpeas, garlic, cumin, cayenne, salt, pepper and the tahini with 2-3 tablespoons of lemon juice and the olive oil. Puree until you have a smooth consistency (add some of the retained liquid if the mixture is too firm). Season to taste with lemon juice.

4. Peel the avocado, remove the pit and cut the avocado in smallish cubes. Wash the rocket salad and the cherry tomatoes. Cut the later into halves. 

5. Now it's time to assemble your wraps. For this, spread a generous tablespoon of hummus over the middle upper half of each tortilla wrap. Then add peppers, sliced chicken, avocado, tomatoes and some rocket, making sure not to "overload" your wrap. In order to fold the wrap for serving, first fold up the lower part of the tortilla, then fold the sides inwards. I usually wrap them in some wax paper and pile them on a plate for serving.