Lemon Herb Chicken Hummus Wraps

Directions

1. Wash your hands with soap and water. Rinse the lettuce, cucumber, tomato and parsley under cool running water, then dry them. Prepare the vegetables on a clean board before handling the raw chicken. Set the fillings aside in the refrigerator.
2. Slice each chicken breast horizontally into thinner cutlets, about 1/2 inch thick. In a bowl, coat the chicken with 1 tablespoon olive oil, the lemon juice, garlic, oregano, smoked paprika, salt and pepper. Wash your hands and clean the board and utensils after handling the raw chicken.
3. Heat a large skillet over medium-high heat. Add 1/2 tablespoon of the remaining olive oil and cook half the cutlets for 4 to 5 minutes per side, until browned and the thickest part of each piece reaches 165 F (74 C) on a digital food thermometer. Move the cooked chicken to a clean plate. Repeat with the final 1/2 tablespoon oil and remaining chicken, reducing the heat if the garlic darkens too quickly.
4. Let the cooked chicken rest for 5 minutes, then slice it across the grain with a clean knife. During the rest, warm the tortillas in a dry skillet for 15 to 20 seconds per side, until flexible.
5. Spread 1/4 cup hummus over each tortilla, leaving a 1-inch border. Divide the romaine, cucumber, tomato and parsley among them, then add one-quarter of the sliced chicken to each.
6. Fold the two sides of each tortilla inward and roll firmly from the bottom to enclose the filling. Cut each wrap in half and serve while the chicken is warm.

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