Mediterranean Chicken Wrap with Hummus and Cucumber

Slice the chicken breast into 1/2-inch thick strips.

In a medium bowl, mix 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Add the chicken strips to the marinade, toss to coat evenly, and let sit for 10 minutes while you prepare the vegetables.

Slice the cucumber into thin half-moons, quarter the cherry tomatoes, and thinly slice the red onion.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips (discard excess marinade).

Cook the chicken for 6-7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C).

Warm the whole wheat wraps in the microwave for 10-15 seconds or in a dry skillet for 30 seconds per side.

To assemble each wrap, spread 1/4 cup hummus on each wrap, leaving a 1-inch border around the edges.

Divide the spinach leaves among the wraps, then top with equal portions of the cooked chicken strips.

Add cucumber slices, quartered cherry tomatoes, and sliced red onion to each wrap.

Sprinkle 2 tablespoons of feta cheese over each wrap.

Fold in the sides of each wrap, then roll up tightly from the bottom.

Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for later.