Estimated read time: 1-2 minutes
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Hummus Chicken Wrap With Baked Sweet Potato Fries
Yield: 5 Servings
Ingredients:
Hummus Grilled Chicken Wrap
5 each Raw Chicken Breast, Boneless, Skinless, Fresh 4oz
1 pound Egg Plant, Fresh, Peeled, 1oz Slices
1-1/2 tbsp. Mrs. Dash Seasoning
1-1/4 cup Tomato, Fresh, Diced
1-1/2 tbsp. Kalamata Olives, Pitted, Chopped
1/4 cup Lemon Juice
1/4 cup Italian Parsley, Fresh, Chopped
1/4 cup Basil, Fresh, Chopped
5 each Pita Bread, Greek 6"
3 tbsp. Hummus
10 each Green Leaf Lettuce, Leaf
Baked Sweet Potato Fries
3/4 tsp. Paprika, Ground
1-1/4 tsp. Granulated Garlic
1-1/4 tsp. Cracked Black Pepper
1-1/4 tsp. Brown Sugar
1/8 tsp. Cinnamon, Ground
1 lb-4oz Sweet Potato Fresh, ¼" Strips
2-1/2 tsp. Olive Oil
Preparations:
Hummus Chicken Wrap
1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
2. Bake for 13 minutes, or until an internal temperature of 165F is reached; cool chicken, slice.
3. In a pan, sprayed with non-stick pan coating, cook eggplant over medium heat, season with Mrs. Dash; cool.
4. In a bowl; toss tomatoes and olives with lemon juice, parsley and basil.
Baked Sweet Potato Fries
1. Preheat oven to 375F.
2. In a bowl, combine spices.
3. Season fries with spice mixture; toss with oil to coat.
4. On a sheet pan lined with parchment paper; spread potatoes in a single layer, being sure not to overcrowd.
5. Bake until tender and golden brown, about 20 minutes.
Plate Assembly:
Spread 2 teaspoons of hummus on pita bread; add 2 lettuce leaves, 3 eggplant slices, 1 sliced grilled chicken breast, ¼ cup tomato/ olive mixture per serving.
Fold pita over, serve with 4oz baked sweet potato fries.
Garnish with fresh parsley.
