Greek chicken and hummus pinwheels
25 min · 54 g protein · 465 cals / serving
Soft wraps spread with lemony hummus whipped with Greek yogurt and oregano, then rolled tight around sliced roast chicken, baby spinach, sweet roasted red pepper, cucumber, red onion and a little salty feta, and cut into spirals. Easy to eat at a desk, and four lunches of six generous pinwheels each from one board.
Ingredients
Hummus spread
- 1/4 cup + 1 tbsp hummus
- 1/2 cup nonfat Greek yogurt
- 1 tsp lemon zest
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
Pinwheels
- 6 low-carb wraps (8-inch) low-carb protein wrap
- 3 cups chicken breast, cooked chicken breast, thinly sliced or shredded (leftover roast chicken, skin off, works)
- 5 big handfuls baby spinach
- 1 jar (12 oz), drained roasted red peppers, patted very dry, cut into strips
- 1/2 large cucumber, cut into long thin sticks
- a few thin slices red onions
- 1/3 cup feta cheese, finely crumbled
Steps
- Whip the hummus, yogurt, lemon zest, oregano and pepper together with a fork until smooth and spreadable.
- Lay a wrap flat and spread it with about 2 tablespoons of the hummus mix, right to the edges. Cover the nearer two thirds with a sixth of the chicken and spinach, then lay pepper strips, a cucumber stick, a little onion and a pinch of feta along the edge nearest you. Leave a 1 inch strip of plain spread at the far edge: it is the glue.
- Roll up tightly from the filled edge, pressing as you go, and wrap the roll firmly in plastic wrap or beeswax wrap. Repeat with the rest. Chill for at least 30 minutes so the rolls set and slice cleanly.
- Trim the ragged ends, then cut each roll into 4 thick pinwheels with a sharp serrated knife. Pack six per lunch, standing up and snug so they hold their shape.
Good to know
Can I make them days ahead?
Keep the rolls whole and tightly wrapped for up to 3 days in the fridge, and slice each morning; cut pinwheels dry out at the edges. Eat cold, with an ice pack in the lunch bag. They do not freeze well: the spinach and cucumber go watery.
Why did mine go soggy?
Wet fillings. Pat the peppers dry, use dry spinach, and keep the cucumber in thin sticks rather than slices. The thin layer of hummus spread works as a seal between the wrap and the filling.
Can I use regular flour tortillas?
Yes, they roll beautifully and taste a little softer, at about 56 instead of 69.
Alternative
Per
- Calories
- 132
- Protein
- (48%)
- 15 g
- Fat
- (31%)
- 4 g
- Carbohydrates
- (21%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 4 g
- Sodium
- 328 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1858 kcal goes into the pot and 1404 g of ingredients comes out as about 1404 g of food: 132 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.