Chunky Portabello, Chicken & Hummus Wraps

A protein-packed wrap with tender chicken, meaty portabello mushrooms, and creamy hummus for a satisfying lunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine flexitarian
Servings 4


  • 8 tbsp hummus
  • 2 large sundried tomatoes
  • ¼ tsp smoked paprika
  • 2 free-range chicken breasts
  • 2 tsp *Moroccan spice mix
  • 500 g portabello mushrooms thickly sliced
  • 1 tbsp *Moroccan spice mix
  • 4 wholewheat wraps
  • 1 pkt spring onions thinly sliced
  • ½ lemon

To serve

  • seasonal green salad
  • olive oil


  • *You can use any store bought Moroccan rub or spice mix.
    You can also make your own by combining: 1 tsp ground cumin, 1 tsp ground ginger
    1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, ½ tsp ground coriander, ½ tsp cayenne, ½ tsp paprika, ¼ tsp ground cloves.


  • Using a stick blender, purée the hummus with the sundried tomatoes and smoked paprika.
    Set aside.
  • Heat a drizzle of olive oil in a large frying pan.
    Season the chicken with the spice mix.
  • Cook the chicken breasts until golden brown and cooked through.
    Remove and set aside to rest.
  • Add a fresh drizzle of olive oil to the pan and add the portabellos.
    Sprinkle in the Moroccan spices.
  • Sauté until golden brown and tender.
    Remove from the heat.
  • Slice the chicken into strips.
    Spread the hummus thickly over the tortillas.
  • Divide the chicken and mushrooms among them.
    Sprinkle over the spring onions.
    Squeeze some lemon juice over each one.
  • Fold in the sides, then roll tightly.
    Cut in half and plate onto a seasonal green salad.
    Serve and eat while warm.
Keyword flexitarian