Chicken and hummus wrap

Method

Slice the red pepper into thin strips, discarding the seeds and white membrane. Shred or chop the cooked chicken into bite-sized pieces; if it's been refrigerated, you can use it cold or warm it briefly in a dry pan to take the chill off. Tear or roughly chop the mixed leaves into manageable pieces.

Lay the wrap flat on a clean surface and spread the hummus evenly across the lower two-thirds, leaving a border at the edges. The emulsification of tahini and oil in good hummus acts as a binder, so distribute it generously enough to coat everything but not so much that it makes the wrap soggy. Layer the chicken, pepper strips, and leaves on top of the hummus.

Starting from the filled end, roll the wrap tightly towards you, tucking in the sides as you go to keep the filling contained. A firm roll helps prevent splitting and keeps everything in place when you cut it. If you're eating it straight away, leave it as is or halve it on the diagonal. If you're wrapping it for later, wrap it in baking parchment or foil to hold the shape; the wrap will soften slightly as it sits, which actually helps it hold together.