Chicken and Parsnip Hummus Wrap

Servings 4 servings


  • 1 large head cauliflower cut into florets and roasted
  • 2 cloves garlic peeled
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup tahini paste
  • 2 teaspoons paprika
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • sea salt and freshly ground black pepper to taste
  • 4 large leaves romaine lettuce
  • 1 pound nitrate free deli sliced chicken breast
  • 1 large parsnip cut into matchsticks


  • In a food processor, pulse the first 8 ingredients (cauliflower through salt and pepper).
  • On a large cutting board or platter, lay lettuce leaves and layer chicken, hummus and parsnips. Serve right away.
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