Think of this as a protein-packed chopped salad that you can eat on the go. Our Whole Wheat Protein Tortillas have a terrific flexible texture that lends itself to lunchtime wraps that stay fresh and soft. You can make the salad ahead of time and refrigerate it up to 4 days so you can quickly assemble a wrap at your desk or each morning throughout the week.

Prep time: 20 min | Cook time: 0 min


  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon smoked paprika
  • 1 clove garlic, grated
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded Romaine lettuce
  • 1½ cups shredded or chopped cooked chicken
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 tomato, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh mint
  • 1 package Whole Wheat Protein Tortillas
  • 1/3 cup pesto
  • 1 small avocado, thinly sliced
  • 1/3 cup crumbled feta cheese


In a large bowl, whisk the first 6 ingredients together. Followed by adding the veggies— lettuce, chicken, chickpeas, tomato, cucumber, onion and mint, tossing to coat. (Refrigerate up to 4 days.)

Lay tortillas on a clean, hard surface. Spread evenly with pesto. Top evenly with salad mixture and sliced avocado. Sprinkle evenly with feta. Roll-up snugly. Wrap with parchment, waxed paper or foil, if desired.

Number of Servings: 5