Season the chicken with sea salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from heat and dice into small, bite-size pieces.
In a mixing bowl, combine the cucumber, tomatoes, red wine vinegar, and ½ tbsp. olive oil. Set aside.
To assemble the wrap, lay the spinach tortilla on a flat, clean surface.
Gently spread ⅓ cup hummus around the tortilla, leaving approx. ½ inch around the edge all around.
Add 1 cup of the lettuce lettuce in a line in the center of the wrap, followed by 1 cup of the cucumber-tomato mixture, ½ cup of the cubed chicken, and ¼ cup of the crumbled feta.
Carefully roll the wrap/tortilla up like a burrito, taking care to make it as tight as possible and to fold in the ends.
Slice the wrap in half and enjoy.
Notes
If you wanted to prep this ahead for a grab and go lunch, I recommend not adding the lettuce until you’re ready to eat so it stays as fresh as possible.Make sure to go sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!