Saturday Lunch – Chicken Chickpea Gluten-Free Wrap

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Chicken Chickpea Gluten-Free WrapToday Shani has been working on the taxes and I’ve been busy building this site.  So we needed something quick for lunch as I’m a little pre-occupied and not really in the mindset to get all creative.

Fortunately, I’ve been making a lot of wraps lately as I’ve gone gluten free (well mostly), partially as a sign of solidarity and partially as a result of the Clean Program that we started in February.  This go round, we decided to very slowly re-incorporate the excluded items to really gauge how our bodies react to various things.  So I had been in the habit of using Trader Joe’s brown rice flour tortillas for the Clean wrap lunches and I’ve kept to that.

Which brings us to today’s lunch.

Ingredients:

  • Trader Joe’s Brown Rice Flour Tortillas
  • Cumin and Chili Chickpeas
  • Just Grilled Chicken Strips
  • Garlic Hummus
  • Romaine Lettuce
  • Trader Joe’s Plain Yogurt

Wraps are a really versatile item, and the Cumin and Chili Chickpeas seemed like an interesting thing to include.  I’m also partial to the frozen Just Grilled Chicken Strips from TJ’s, defrost for about 5 minutes and you’re good to go! I actually use these all the time for various recipes.

The trick with the rice tortillas is to heat them up just a bit.  30 -35 seconds seems to do the trick, makes them pliable enough to roll up. I like to stick a tooth pick in them to keep them from opening up.  If you put them in the refrigerator after you roll them (or your chilled lunch box) they ‘harden’ into the rolled shape and are easier to deal with.

So I warmed the tortilla, and then I grabbed some garlic hummus and spread about a tablespoon on the tortilla.  I had heated the chickpeas according to the package instructions and put about 1/2 of a serving on the tortilla.  Add about a cup or so of the defrosted chicken and then I tossed on a leaf of romaine lettuce.  Wrap it up and stick the toothpick in.  We put a dollop of the Trader Joe’s Plain Yogurt on the plate as a dipping sauce – tastes very similar to a mild sour cream.  Put a few Salt and Pepper Rice Crisps on the side just to round out the presentation.

There ya have it, simple fast and tasty.  Now back to the grindstone!

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What are your favorite quick and easy gluten-free lunches?

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