Enjoy these protein powder wraps with chicken, sun-dried tomato hummus and watercress straight after cooking for a meal packed with fresh flavour.

SERVES 4 // COOKING TIME 30

INGREDIENTS
For the sun-dried tomato hummus
½ cup hummus
¼ cup sun-dried tomatoes in oil
Juice and zest of ½ lemon
Salt and pepper
For the chicken
2 chicken breasts
1 tsp paprika
Olive oil, to fry
For the wraps
4 eggs
¼ cup neutral-flavoured protein powder
1 tsp baking powder
¼ cup milk
Olive oil, to fry
To serve
Handful sun-dried tomatoes
Handful watercress
Juice of ½ lemon

METHOD
1. For the sun-dried tomato hummus, place all the ingredients in a blender and pulse until smooth.
2. For the chicken, rub the breasts with paprika, salt and pepper.
3. Heat oil in a pan and cook chicken for 5 minutes per side, until browned and tender. Allow to cool, then shred.
4. For the wraps, place all of the ingredients except the oil, in a blender. Season. Pulse until combined. Refrigerate for 15 minutes.
5. Heat a non-stick pan to medium heat and brush with olive oil.
6. Pour in ½ cup of the mixture, swirling it around the pan to coat the bottom evenly.
7. Fry the wrap for 2 minutes, until bubbles start to appear. Then flip over and fry the other side for 2 minutes.
8. To serve, spread hummus on each wrap. Top with chicken, sun-dried tomatoes, watercress and a drizzle of lemon juice.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

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