• Katherine Arthurs

Garlic Dill Chicken Wraps with Hummus + Tzatziki

Summer meals that require little effort but have TONS of flavor, texture + layers - I'M ALL FOR. These wraps are just that.

Dill + garlic covered chicken, with peppery arugula, crunchy cucumbers + juicy tomatoes. So good. Add in some tzatziki + hummus - on top of a warmed piece of naan! Gosh it's that simple.

In this recipe, I combined my favorite store bought tzatziki sauce + naan bread with a quick homemade hummus. Not everything has to be homemade for it to be a fabulous homemade meal! Get it. Give yourself some grace + breathe.

Garlic Dill Chicken Wraps with Hummus + Tzatziki

3 boneless skinless chicken breasts, sliced into 2 pieces per breast

1 teaspoon dried dill

1/2 teaspoon garlic powder

salt + pepper

1 pinch red pepper flakes

1 medium cucumber, sliced

2 heirloom tomatoes, diced

Your favorite hummus, about 1 1/2 cups

Your favorite Tzatziki sauce, about 1 cup

4-5 pieces of naan, warmed right before serving

1/4 cup fresh dill, roughly chopped

flake or sea salt + hot sauce, if desired

Heat a grill to high (375F or higher) or a grill pan on high heat.

Sprinkle the chicken breasts with the dried dill, garlic powder, salt, pepper + red pepper flakes on both sides. Let sit at room temperature while the grill heats up.

When the grill is hot, add the chicken breasts, leaving some space between each piece. Cook for 3 minutes per side if thin, more if thicker. Remove from the heat.

To assemble, spread about 1-2 tablespoons of hummus on a heated piece of naan. Place some arugula, chicken slices, cucumbers + tomatoes on top. Drizzle on some tzatziki.

Garnish with the remaining fresh dill + hot sauce. I like to sprinkle on flake or sea salt on the tomatoes + cucumbers right before serving or when plated.


This recipe was made #dairyfree