Crunchy creamy cucumber-chicken wrap

By the Chef Marshall O’Brien Group

Pack these easy-to-eat wrap sandwiches in your insulated lunch pack along with some veggie sticks and fruit for a filling lunch. If you like it spicy, season the chicken with some sriracha sauce or use spicier salsa. The average adult needs 4 ounces of protein so consider increasing the chicken or eating two wraps if this isn’t a child’s lunch.

Makes 4 sandwiches

Ingredients

• 1 cup hummus
• ½ cup mild salsa (low-sodium, no added sugar)
• ½ pound cooked chicken breast, cut in strips
• 1 cup English cucumber, bias-sliced, ¼ inch thick
• 2 large romaine lettuce leaves, thinly sliced
• 4 large whole grain tortillas

Directions

• Lay out tortillas on a work surface.    
• Distribute hummus and salsa evenly on tortillas.    
• Add chicken, cucumbers, and romaine, spreading evenly.    
• Roll up and cut in half on the bias.    

Accompaniments:

Carrot sticks, red bell pepper strips, jicama sticks, individual servings of guacamole for dipping, apples, grapes, orange segments