Ingredients
Method
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking mat. Spread the parmesan cheese evenly on the sheet pan. Bake for 15-18 minutes until golden brown. Remove, cool for a couple of minutes, then break into crisps.
- Spread two tablespoons of hummus and one tablespoon of pesto on each tortilla. Layer in the 3oz chicken breast, 1/4 of the spinach, cucumbers, red onion, and crispy parmesan. Season the vegetables with a pinch of salt and pepper. Drizzle everything with a little balsamic glaze.
- Tuck one edge of the tortilla over the filling, fold in the short sides, then tightly roll into a wrap.
- Heat a swish of olive oil in a nonstick skillet over medium heat. Once the oil is hot, place the wrap seam-side down and sear for one minute. Flip and toast each side for one minute, for a total of 3-4 minutes. (This step is optional but recommended.)
- Slice in half and serve with extra veggies, a side salad, potato chips, or whatever you like!
Nutrition
Notes
Ingredient Swap: I often use leftover rotisserie chicken or even canned chickpeas for a vegetarian version when I'm short on time, and it works perfectly.
Storage Tip: These wraps are best eaten fresh, but you can store the components separately for up to 3 days.
I keep the parmesan crisps in an airtight container so they stay crunchy.
Make-
Ahead Advice: You can bake the parmesan crisps a day in advance.
I find they hold their crispness beautifully if you let them cool completely before storing.
Common Mistake: Don't overfill your wrap.
I learned the hard way that too much filling makes it impossible to roll tightly and it will fall apart when you try to sear it.
Serving Suggestion: I love slicing these wraps in half on a diagonal.
It makes them look great on a plate next to a simple side salad or some fresh fruit.
Equipment Note: If you don't have a nonstick skillet for the final sear, a regular pan works fine.
Just make sure it's well-heated so you get that nice, toasty exterior without sticking.