4 boneless skinless chicken breasts
1 1/2 teaspoons San Fran Sea Salt
1 tablespoon Bread Dipper Seasoning Blend
2 tablespoons Gil's Garlic Balsamic Vinegar
4 lavash or tortilla wraps
1 cup prepared hummus
4 cups baby spinach
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, peeled and sliced
1/4 cup feta cheese crumbles
Pat chicken breasts dry with paper towels and place in a large, flat-bottomed, casserole dish. Season the chicken with salt, bread dipper seasoning, balsamic, and olive oil, using your hands to thoroughly coat the chicken. Cover the dish with plastic and refrigerate for 2-4 hours (or up to overnight).
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Remove the chicken from the marinade and place on the grill, cook for 3-4 minutes per side or until the chicken is nicely grilled and cooked through, remove from the grill and set aside to rest (or, alternatively, refrigerate until ready to assemble the roll-ups) before slicing.
Place wraps on a clean surface, divide hummus between the wraps, and spread, leaving about 1-inch of border around the edge. Add spinach, chicken, tomatoes, cucumber, onion, and feta to the wraps and roll into tight cylinders. You can secure the roll-ups with wax paper and twine (perfect for bag lunches) or slice and serve immediately.