Baked Chicken Caesar Wrap Pockets with Hummus

Chicken Caesar Wrap Pockets with Hummus are one of those weeknight dinners that quietly save the evening. Soft tortillas are spread with hummus, folded around warm chicken, brushed with olive oil, and baked just until lightly crisp. After baking, they open into shallow pockets that hold a cool, crunchy Caesar salad — giving you that satisfying warm-and-fresh contrast without a lot of effort.

Ingredients

Instructions

1. Brush a sheet pan with olive oil. Lay the chicken tenderloins on the sheet pan. Season with garlic powder and Italian seasoning.
2. Bake at 400°F for 15-20 minutes.
3. Meanwhile, make the Caesar sauce: In a bowl, whisk together Greek yogurt, extra virgin olive oil, Worcestershire, Dijon, lemon juice and garlic powder. Add water 1 tablespoon at a time until it reaches a pourable consistency. Set aside.
4. Chop romaine and toss with a little Caesar sauce.
5. Let chicken rest 10-15 minutes, then slice.
6. Toss the sliced chicken with a little Caesar sauce.
7. Spread 2 tablespoons hummus thinly on one half of each tortilla only, stopping about 1/2 inch before the center line. Place sliced chicken in the middle of the hummus side. Fold the empty half over the filling into a loose half moon. Do not press flat. ​
8. Preheat the oven to 375 F. Brush the outside of each lightly with olive oil. Place on a baking sheet. Bake 5-7 minutes, just until the wraps develop light golden spots. Remove from the oven and let rest 2-3 minutes.
9. Gently open each wrap just enough to tuck salad into each warm wrap pocket.