Chicken Shawarma Wrap with hummus

First mix the chickpeas in a blender for about 2 minutes. Add the rest of the ingredients and blend until smooth, season with salt.

Cut the chicken into strips or use pre-cut chicken.

Season the chicken with Shawarma Seasoning, place it on an oiled baking sheet and cook in the oven or panfry until cooked through.

Prepare the cucumber, tomatoes, red onion, spinach or romaine lettuce and fresh parsley. Heat the tortillas in a pan for 1–2 minutes.

Put a generous amount of hummus in the middle of each tortilla, smooth out with a spatula, top with a generous heap of chicken. Continue with fresh vegetables, crumbled feta cheese, spinach or romaine lettuce and some sliced jalapeños.

Fold the bottom part of the tortilla over the filling.

Fold in the left and right sides.

Roll it up from the bottom to the top.

Serve with extra hummus for dipping on the side.