Illustrative serving image, not a documented photograph of a kitchen-tested batch. Avocado and the exact vegetable mix shown are illustrative; use the quantified ingredients below.
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Gluten-free tortillas filled with cooked chicken, vegetables, cheese and a spread.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Start with cooked chicken; the assembly steps do not cook raw chicken. Choosing a different protein may require a separate cooking method. Check tortillas and the spread, and keep prepared wraps chilled until serving.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Prepare the tortillas Warm each gluten-free tortilla in a dry skillet or microwave for about 15 seconds to make them flexible.
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2Add the spread Spread a thin layer of hummus or your favorite spread evenly over each tortilla.
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3Layer the fillings Distribute grilled chicken, fresh vegetables, cheese, and herbs evenly on each tortilla.
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4Season and roll Sprinkle with salt and pepper to taste, then carefully roll up each tortilla tightly without overfilling.
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5Serve or store Cut wraps diagonally if desired and serve immediately, or wrap tightly for storage.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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