Lemon Artichoke Hummus with Cilantro Chicken and Marinated Vegetable Wraps
The following recipe may sound a little daunting, but rest assured, it will knock your socks off and maybe a couple of pounds too. (adapted from What’s Cooking Chicago)
preparation
preparation time
0 mins
cook time
0
servings
1
calories
4943
ingredients
1 can artichoke hearts chopped
1 can chickpeas
2 cloves garlic
1 lemon zest and a quarter of the juice
0.5 teaspoons salt
1 tablespoons cumin
0.25 teaspoons cayenne
1 tablespoons parsley
6 tablespoons tahini
2 tablespoons olive oil
0.25 cup water
1 pounds chicken breast cubed
1 tablespoons olive oil
1 8-oz. tub prepared pesto
0.5 cup cilantro
0.25 cup chicken stock
0.5 english cucumber diced
2 roma tomatoes diced
0.25 red onion diced
2 tablespoons red wine vinegar
1 tablespoons fresh dill chopped
1 teaspoons sea salt
1 teaspoons cracked black pepper
4 large whole wheat wraps
directions
For the Hummus
Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Process chickpeas, 3/4 cup chopped artichokes, garlic, lemon zest, salt, cumin, cayenne, and parsley in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula and add the lemon juice and water. Continue processing for another minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
For the Remaining Recipe
In a large sauté pan, heat the oil and season the chicken with salt and pepper. Cook the chicken on medium high heat for 10 minutes or until no longer pink. While the chicken is cooking, combine the pesto, cilantro, and stock in a food processor and pulse till combined. Transfer to a large bowl. Remove chicken from the heat and let cool, toss with pesto mixture. In a separate bowl, combine the cucumber, tomatoes, red onion, vinegar, dill, salt, and pepper. To assemble wraps, line up whole wheat wraps and spread hummus on each wrap. Top with chicken and vegetable medley. Roll up and cut in half. Serve and enjoy.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
