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Grilled chicken, a smear of hummus, crunchy veggies, and a hit of spice — this wrap is a high protein lunch with Mediterranean flair that travels well.
Pound the chicken breasts to even thickness for consistent cooking. Pat dry, then rub both sides with olive oil, smoked paprika, cumin, cayenne, salt, and black pepper.
Preheat a grill pan or outdoor grill over medium-high heat. Place chicken on the grill; cook for 5–6 minutes per side, turning once, until juices run clear and internal temperature reaches 165°F.
Transfer grilled chicken to a cutting board and rest for 5 minutes to retain moisture; then slice thinly against the grain.
Warm tortillas lightly in a dry skillet over medium heat for 30 seconds per side to make them pliable and prevent tearing during assembly.
Spread 1/4 cup hummus onto each tortilla, then layer with lettuce, cucumber, red bell pepper, and sliced chicken. Squeeze fresh lemon juice over fillings before rolling tightly into a wrap.
Slice wraps in half on a slight bias and serve immediately, or wrap tightly in foil for a portable lunch.
