4 boneless, skinless chicken breasts
1 1/2 tsp. salt
1 Tbsp. Prairie Oils Spiced Parmesan Spice Blend
2 Tbsp. Cilantro Garlic White Balsamic
1/4 c. Basil Olive Oil
4 tortilla wraps
1 c. hummus
4 c. baby spinach
1/2 c. cherry tomatoes, halved
1/2 c. cucumber, diced
1/4 c. red onion, sliced
1/4 c. feta cheese crumbles
Pat chicken breasts dry with paper towels and place in a large, flat bottomed casserole dish. Season the chicken with salt, parmesan seasoning, balsamic and olive oil using your hands to coat the chicken thoroughly. Cover the dish with plastic and refrigerate for 2 - 4 hours or overnight.
Preheat a gas grill to med-high heat. Remove the chicken from the marinade and place it on the grill, cook for 3 - 4 minutes on each side or until the chicken is nicely grilled and cooked through. Remove from the grill and set aside to rest before slicing.
Place wraps on a clean surface, divide hummus between the wraps and spread leaving a 1 inch border around the edge. Add spinach, chicken, tomatoes, cucumber, onion and feta to the wraps and roll into tight cylinders. You can secure the roll-ups with wax paper and twine or slice and serve immediately.