Chicken & Red Pepper Hummus Wrap

Roasted red pepper hummus? There’s an app for that. No, really. And it makes a great lunch!

I got this great recipe from my new favorite app, epicurious, which has a great recipe database. This recipe originally comes from Bon Apetit in 1994 (how great is that?? I would never have found that on my own! Oh technology…), and I adjusted it just a little.

Roasted Red Pepper Hummus

• 1 whole roasted red bell pepper
• 1 15 oz. can garbanzo beans (chickpeas), drained
• 2 cloves garlic
• 1/3 c. lemon juice
• 1/3 c. tahini
• salt and pepper to taste

-Start with one of these beauties (they taste so much better if you roast them yourself).

-In a food processor, blend the beans, garlic, lemon juice, and tahini until smooth.

-Add a drizzle of olive oil and the roasted pepper. Blend again until smooth.

-Pour into a container and fold in salt and pepper to taste with a spatula.

That’s it for the hummus! It is quite tasty on it’s own, it makes regular hummus seem boring!

Chicken & Red Pepper Hummus Wrap

• 1 roasted chicken breast
• 1 roasted red bell pepper
• 1/4 c. red bell pepper hummus
• 2 t. creme fraiche or sour cream
• 2 tortillas

-Slice the chicken breast into small pieces.

-Take one of the tortillas and spread half of the hummus and half of the creme fraiche on it.

-Add half of the chicken breast slices.

-Slice the red pepper thinly and add some of the red pepper slices.

-Roll up and cut in half.

Jason’s way, on a white tortilla:

My way, with pea shoots and a whole wheat tortilla:

Did I mention that I’m loving spring break?

Thanks for reading!