Feta Wrap with Black Bean Hummus

I love this wrap because it has all these fabulous layers of flavor that complement each other so well.  All the flavor components can stand alone as well, so the leftovers become a great salad with Balsamic Vinaigrette, or hummus for chips later in the week.  It's also great for guests because everyone can build the wrap how they want it, and you don't have to worry about keeping the food hot until they arrive.  The more I think about it, an 'assemble you own dinner' is my favorite way to entertain  : no stress!

This wrap, like the Anniversary Wrap, was designed at the restaurant Wrapsody where I met my husband.  Since the place went under ten years ago, I've had considerable trouble replicating this particular wrap.  Thankfully, I've finally got it nailed down, and I can't wait for everyone to try it. 

-Sierra


Balsamic Vinaigrette: make up to 3 days ahead

 Assemble the ingredients for the Balsamic Vinaigrette. Roast enough garlic for the sauce and hummus by putting peeled garlic cloves in a dry pan over med heat. (You'll need 5) Shake the pan to flip the garlic a couple of times each minute until brown spots form on skin. Measure out everything.  Don't worry about whisking in the oil since it's all going in a blender.

Balsamic Vinaigrette:
1/4 C sour cream
1/2 lemon, juiced
1 T balsamic vinegar
1 T water
1/2 C olive oil
1/4 t kosher salt
1 1/2 t sugar
1 toasted garlic clove

 
Use a fork or citrus reamer to get all the juice out of the lemon.  Keep the cut side up so the seeds don't fall in. Transfer all the ingredients to a blender and process on high speed until smooth.  Taste test and add sugar 1/4 t at a time if it's too sour.

Set aside.
 

Black Bean Hummus: make up to 3 days ahead

Rinse beans. Add salt, pepper, beans, and garlic to a food processor fitted with a chopping blade.  Use a fork or citrus reamer to get all the juice out of the lemon. Add a dash of hot sauce.

Black Bean Hummus:
1 14 oz. can chickpeas
1 14 oz. can black beans
4 toasted garlic cloves
2 T lemon
1 1/2 t salt
1/4 t tobasco sauce
1/4 t pepper

   
While the blade is spinning, drizzle in olive oil until the hummus is well incorporated.  It shouldn't be too thick or too thin.  Taste for salt.

Set aside.
   

Making the wrap: begin 1 to 8 hours before mealtime

 
Add soy sauce, pressed garlic, and yogurt to thawed chicken.  Marinate for at least 1 hour or up to 8 hours.

Grill chicken and slice into strips.
Cook rice, shred lettuce, and grate cheese.

See Perfectly Fluffy Rice for tips on making white rice.
 

Chicken Marinade:
1 garlic clove
1/3 C soy sauce
1/3 C plain yogurt (optional)

Assembly: gather all ingredients

 
spinach tortilla
and feta
rice hummus and Balsamic Vinaigrette corn and grilled chicken Monterey jack cheese        lettuce  

The corn is still frozen at this point.  Layer ingredients on tortilla. Microwave the tortilla for 30 sec before you add the lettuce. If you microwave lettuce, it gets soggy.

Fold two sides in slightly. Use your thumbs to bring the bottom half up to the middle while keeping the corners pinched closed with your other fingers. Roll the bottom half up to the top while keeping the sides folded closed with your fingers. 

 
Serve with chips and leftover Hummus.    

Problems:  Don't overfill the tortilla, or it won't fold up nicely.

Feta Wrap with Black Bean Hummus (serves 4-6)

Balsamic Vinaigrette:
1/4 C sour cream
1/2 lemon, juiced
1 T balsamic vinegar
1 T water
1/2 C olive oil
1/4 t kosher salt
1 1/2 t sugar
1 toasted garlic clove

Black Bean Hummus:
1 14 oz. can chickpeas
1 14 oz. can black beans
4 toasted garlic cloves
2 T lemon
1 1/2 t salt
1/4 t tobasco sauce
1/4 t pepper

Chicken Marinade:
1 garlic clove
1/3 C soy sauce
1/3 C plain yogurt (optional)

other ingredients:
2 boneless skinless chicken breasts
spinach tortilla
feta cheese
Monterey jack cheese
rice
corn
lettuce

  1. Roast enough garlic for the sauce and hummus by putting peeled garlic cloves in a dry pan over med heat. (You'll need 5) Shake the pan to flip the garlic a couple of times each minute until brown spots form on skin.

  2. Prepare the chicken marinade and cook some rice: add soy sauce, pressed garlic, and yogurt to thawed chicken.  Marinate for at least 1 hour or up to 8 hours.

  3. Make the Balsamic Vinaigrette: Measure out everything.  Don't worry about whisking in the oil since it's all going in a blender.  Use a fork or citrus reamer to get all the juice out of the lemon.  Keep the cut side up so the seeds don't fall in.

  4. Transfer all the ingredients to a blender and process on high speed until smooth.  Taste test and add sugar 1/4 t at a time if it's too sour.

  5. Make the Black Bean Hummus: Rinse beans.  Add salt,pepper, beans, and garlic to a food processor fitted with a chopping blade.  Use a fork or citrus reamer to get all the juice out of the lemon.

  6. Add a dash of hot sauce.  While the blade is spinning, drizzle in olive oil until the hummus is well incorporated.  It shouldn't be too thick or too thin.  Taste for salt.

  7. Grill chicken and slice into strips

  8. Assemble wraps: Layer rice, corn, feta, grilled chicken, Monterey jack cheese, Black Bean Hummus and Balsamic Vinaigrette on a spinach tortilla.

  9. Microwave for 30 seconds to melt the cheese.  Add the lettuce.

  10. Fold the wrap:  Fold two sides in slightly.  Use your thumbs to bring the bottom half up to the middle while keeping the corners pinched closed with your other fingers.

  11. Roll the bottom half up to the top while keeping the sides folded closed with your fingers. 

  12. Serve with chips and remaining Hummus.

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