Ingredients:
4 boneless skinless chicken breasts
1 1/2 teaspoons Fleur de Sel
1 tablespoon Parmesan Seasoning Blend
2 tablespoons Roasted Garlic White Balsamic Vinegar
1/4 cup Basil Infused Olive Oil
4 lavash or tortilla wraps
1 cup prepared hummus
4 cups baby spinach
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, peeled and sliced
1/4 cup feta cheese crumbles
Instructions:
Pat chicken breasts dry with paper towels and place in a large, flat-bottomed casserole dish. Season the chicken with salt, parmesan seasoning, balsamic, and olive oil, using your hands to coat the chicken thoroughly. Cover the dish with plastic and refrigerate for 2-4 hours (or overnight).
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Remove the chicken from the marinade, and place it on the grill; cook for 3-4 minutes on each side or until the chicken is nicely grilled and cooked through; remove from the grill and set aside to rest before slicing.
Place wraps on a clean surface, divide hummus between the wraps, and spread, leaving about 1-inch of border around the edge. Add spinach, chicken, tomatoes, cucumber, onion, and feta to the wraps and roll into tight cylinders. You can secure the roll-ups with wax paper and twine (perfect for bag lunches) or slice and serve immediately.
