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Wednesday High Protein Lunch: Chicken and Hummus Flatbread Recipe

Name: Wednesday High Protein Lunch: Chicken and Hummus Flatbread Recipe
Total time: 10 min
Yield: 230 g
Ingredients: whole wheat flatbread 2 pieces; cooked chicken breast, sliced 8 oz; hummus 1 cup; baby spinach 1 cup; cucumber, sliced 0.5 cup; cherry tomatoes, halved 0.5 cup; olive oil 1 tbsp; lemon juice 1 tsp; dried oregano 0.5 tsp; salt 0.25 tsp; black pepper 0.25 tsp

Warm flatbread, hummus, sliced chicken — 10 minutes and Wednesday lunch is handled. Mediterranean flavors, high protein, zero stress.

Cook 10 min Difficulty EASY 430 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

whole wheat flatbread 2 pieces
cooked chicken breast, sliced 8 oz
hummus 1 cup
baby spinach 1 cup
cucumber, sliced 0.5 cup
cherry tomatoes, halved 0.5 cup

Seasonings/Sauce

olive oil 1 tbsp
lemon juice 1 tsp
dried oregano 0.5 tsp
salt 0.25 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 33 g 31%

Protein 34 g 32%

Fat 16 g 33%

Serving size 230g

Cooking steps

1

Preheat a nonstick skillet over medium heat and lightly brush both flatbreads with 1/2 tbsp olive oil on each side.
2

Warm the flatbreads in the skillet for 1–2 minutes per side until soft and slightly golden—don’t over-toast to maintain pliability.
3

Mix sliced cucumber, cherry tomatoes, and baby spinach in a bowl. Toss with lemon juice, remaining olive oil, oregano, a pinch of salt, and black pepper.
4

Spread 1/2 cup of hummus evenly on each flatbread, covering right to the edges.
5

Layer warm sliced chicken breast over the hummus, then top with the tossed vegetables. Serve immediately while flatbreads are still warm.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The dish revolves around tender chicken breast and creamy hummus layered on whole wheat flatbread. These give the recipe high protein, a Mediterranean flavor base, and substantial texture.

Q. How can I keep the flatbread soft without overcooking it?

Warm the flatbread over medium heat just until soft and lightly golden—1–2 minutes per side is ideal. Overcooking will make it dry and hard to fold, so keep a close eye and remove when the bread is still flexible.

Q. What gives this recipe its fresh, vibrant taste?

The salad blend of baby spinach, cucumber, and cherry tomatoes tossed with lemon juice and olive oil adds freshness. Dried oregano and black pepper boost the Mediterranean flavor profile.

Q. How much protein does each serving provide?

Each 230g serving supplies about 34g of protein, which is approximately 32% of its total calories, making this flatbread truly a high-protein lunch option.

Q. Is this dish suitable for a low carb or keto diet?

With 33g carbs per serving and a carb ratio of 31%, this recipe does not qualify as low carb or keto, but it's balanced with plenty of protein and Mediterranean-style nutrients.

Wednesday High Protein Lunch: Chicken and Hummus Flatbread Recipe

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