Chicken wrap


Serves 4

4 of your favorite wraps or tortillas
1 cup hummus
2 cups cooked chicken (rotisserie or grilled), sliced thin
1 cucumber, peeled, cut into ¼ inch x 4 inch strips
1 carrot, peeled, cut into ¼ inch x 4 inch strips; blanch in boiling water for 30 seconds
Tzatziki for serving

15 ounces Greek yogurt
1 seedless cucumber, peeled, grated using a large-hole box grater, placed in cheesecloth and squeezed of all moisture
Juice of 2 lemons
3 tablespoons mint, fine chiffonade
2 teaspoon Zaatar spice (found anywhere)
1 teaspoon kosher salt

Make the wrap by spreading a layer of hummus down on the tortilla. Top with the chicken and vegetable strips. Roll up the wrap and cut it in half to serve. Serve with Tzatziki dipping sauce.