Power Wrap Recipe

Warm tortillas

Gently warm the whole wheat tortillas in a dry skillet over medium-low heat for 20–30 seconds per side or microwave for 10–15 seconds. Warming makes them more pliable and less likely to tear.

Lay each warmed tortilla flat on a clean work surface. Spread 3 tbs hummus evenly over the center third of each tortilla, leaving a 1-inch border at the edges. In a small bowl, combine the Greek yogurt and Dijon mustard; dollop 2 tbs of this yogurt-mustard mixture over the hummus on each tortilla and spread lightly.

If using raw chicken, grill or pan-sear two small chicken breasts (about 300 g total) seasoned with a pinch of salt and pepper until internal temperature reaches 74°C (165°F), about 6–7 minutes per side depending on thickness. Let rest 5 minutes, then thinly slice. If using canned or pre-cooked chickpeas for vegetarian option, drain, rinse and lightly smash or leave whole.

Arrange sliced grilled chicken (or chickpeas), optional smoked turkey slices, and sliced hard-boiled egg evenly down the center third of each tortilla on top of the hummus-yogurt layer.

Top the proteins with 1 cup combined baby spinach and mixed greens per wrap. Distribute shredded carrots, cucumber ribbons, halved cherry tomatoes, and sliced avocado evenly across each wrap.

Sprinkle 1.5 tbs of sliced almonds or toasted pumpkin seeds per wrap, add about 1 tbs pickled red onion and 1 tbs crumbled feta or goat cheese if using. These provide texture and bright flavor contrasts.

In a small jar or bowl, whisk together the olive oil, lemon juice, honey (or maple), salt and black pepper until emulsified. Taste and adjust seasoning. Drizzle approximately 1/2 tbs (about 7–8 ml) of dressing over the filling of each wrap evenly.

To fold: fold the bottom edge of the tortilla up over the filling, then fold the left and right edges inward, and continue to roll away from you tightly until sealed. If desired, wrap in parchment or foil to keep compact.

Optionally, for a warm grilled finish: heat a dry skillet or panini press over medium heat and place the assembled wrap seam-side down for 1–2 minutes to seal and lightly toast, then flip and toast the other side 1 minute. Remove and let rest 1 minute.

Slice each wrap in half on a diagonal and serve immediately. Leftovers can be refrigerated up to 24 hours (best without avocado or dressing; add fresh before serving).