A delicious meal perfect for all ages. 


  • 4 leftover chicken schnitzels from the chicken schnitzel dinner recipe. Sliced on the diagonal.

  • 4 gluten-free or wholemeal wraps

  • 1 x 200g tub hummus (or make your own below if you like homemade)

  • Filling

  • Use the leftover salad from last night’s schnitzel and extra 1/2 avocado

  • olive oil and balsamic vinegar to drizzle

  • Hummus 

  • 400g tin chickpeas, rinsed and drained

  • 2 tbsp water

  • 2 tbsp tahini

  • 1/2 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tbsp extra virgin oil

  • 1 garlic clove, crushed

  • 1/2 tsp ground cumin

  • Sea salt, to taste

  • Extra virgin olive oil, for drizzling


  • 1.

    Spread hummus on wraps, add schnitzel strips. In a medium bowl add filling ingredients, drizzle with olive oil and balsamic vinegar and toss gently. Using tongs take a serve of salad and add to wrap and then roll them up.

  • Hummus:

  • 1.

    To make the hummus, blend all the ingredients except the salt and olive oil in a blender or food processor until smooth. Season with salt, transfer to a serving bowl and drizzle over the olive oil. (The hummus will keep in an airtight container in the fridge for 3–4 days.)


Exclusive recipe by Lee Holmes from Supercharged Food



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