Roasted Red Pepper Hummus Chicken Wrap With Olive and Feta Pita Bread

I have another guest post today from Personal Trainer, Nutritionist & Fitness Advisor, Nan Gibbons, from Eat Breathe Blog.  Check out her healthy make ahead meal - Roasted Red Pepper Hummus Chicken Wrap With Olive and Feta Pita Bread!

………………………………………………………………………………………………………………………………………………….

If you’re anything like me, balancing work, single parenthood and leisure can seem nearly impossible sometimes.

I’m a personal training entrepreneur and a nutritionist on top of being a single mom of my three-year-old son, Reid. I love spending time with him after a long day, but I also want to make sure he has a delicious healthy meal every night.

I’ve recently mastered “The Make Ahead Meal” technique. I can whip up a quick dish after Reid goes to bed if I’m anticipating a few busy days to come. What I love about the make ahead meal is that I don’t have to sacrifice nutrition to have a quick, convenient, ready-made meal.
 

Roasted Red Pepper Hummus Chicken Wrap With Olive and Feta Pita Bread

Hummus is an easy meal to make ahead of time. It’s fresh and healthy, but delicious and kid friendly.

Red Pepper Hummus:

2 8oz. cans of Garbanzo Beans, drained and rinsed
1 jar of Roasted Red Peppers, drained and rinsed
2 tbsp of Lemon Juice
2 tbsp of Minced Garlic
1/8th tsp of Cayenne Pepper
1 tsp of Oregano
1 tsp of Basil
1 tsp of Capers
1 tbsp of Extra Virgin Olive Oil
2 tbsp of Tahini

Chicken:

1 package of Boneless Skinless Chicken Breasts

Pita Bread:

1 package of Pita Pocket Pita Bread
1 jar of Pitted Kalamata Olives, drained and rinsed
1 package of Greek Feta Cheese

I usually start by thawing out the chicken in the microwave while I pull out my food processor (a blender works too) and setting out my ingredients. Once the chicken is thawed, season with a little salt and pepper and cook in a skillet prepared with a tablespoon of Extra Virgin Olive Oil for about 10 minutes. While the chicken cooks, I drop the hummus ingredients into the food processor and blend until its well mixed, leaving about 1/4 of a can of garbanzo beans remaining. If the hummus is too runny, add more beans and if it’s too thick, add more olive oil by the teaspoon. The consistency should be thick, but still pourable.

Make sure to give the chicken a turn every now and then. It should be golden brown on each side. After ten minutes, pop it in the oven at 325 degrees for another 15 minutes, or until it’s no longer pink in the middle.

Store the hummus in your fridge in an airtight container and the chicken in a separate container. When meal time comes the next day, toast the pita bread in the oven for a few minutes, spread hummus on the inside, slide in a re-heated chicken breast and top with a 1/4 cup of feta cheese and a few olives. I even pair it sometimes with a quick salad or baby carrots-and I occasionally indulge in two if I’m super hungry after a long day.

The Importance of Healthy Eating

Even if you’re in a time crunch, it’s important to teach your kids how important healthy eating is for both short and long-term purposes. In the short term, my son Reid is more energized and upbeat when he’s had balanced meals. In the long run, he’s learning healthy eating habits at a young age, so he can continue when he’s older. He can look forward to a great quality of life, lower health insurance premiums and an exciting and fulfilling lifestyle.

……………………………………………………………………………………………………………………………………………………….

Thanks for sharing your healthy recipe with us, Nan!  Visit Eat Breathe Blog for more health and wellness tips and follow her on Facebook.