Pan-Fried Honey Dijon Chicken and Hummus Lettuce Wraps

We love these chicken lettuce wraps filled with honey Dijon marinated chicken, hummus and veggies. We love keeping a batch of hummus in our refrigerator because it makes snacks and dinners like these fresh and healthy chicken lettuce wraps a cinch. We make our hummus and highly recommend it to you. Take a look at our Homemade Hummus recipe; it only takes 10 minutes to make. We also love to drizzle our homemade tahini sauce on top - another staple in our fridge. You can make it yourself, too - here's our Tahini Sauce recipe. You can also replace the tahini sauce called for below with your favourite salad dressing.

Honey Dijon Chicken:
2 chicken breasts, boneless, skinless (6-8 oz each)
1 Tbsp. Dijon mustard
1 tsp. pure honey
2 Tbsp. lemon juice, freshly squeezed (~ half a lemon)
2 cloves garlic, peeled and crushed
¼ tsp. sea salt
¼ tsp. crushed red pepper flakes
1 Tbsp. Canola oil

Lettuce Wraps:
12 sturdy lettuce leaves, iceberg, Bibb, butter, Boston and little gem work well
1 cup Hummus
¼ hothouse or seedless cucumber, cut into thin strips
½ red or yellow bell pepper, seeded and cut into thin strips
¼ cup fresh parsley leaves and tender stems
1 oz feta cheese, crumbled
¼ cup Tahini Sauce or favourite salad dressing

Prepare the Chicken:
Whisk mustard, honey, lemon juice, cloves garlic, salt and the red pepper flakes together in a small dish that will fit both chicken breasts. Or add to large a resealable plastic bag. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

Cook the Chicken:
Heat oil in a medium stainless steel skillet with a lid over medium heat until the oil looks shimmery. Carefully lay chicken breasts into the hot skillet. Cook until the chicken is golden brown on one side, 3-5 minutes. Since there are mustard and honey in the marinade, the chicken will darken quickly.

Carefully flip chicken breasts and cover with a lid. Turn the heat to low and cook until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast, about 15 minutes. Transfer the chicken to a cutting board and allow to rest 5 minutes before slicing on a diagonal into ½" strips.

Make the Lettuce Wraps:
Divide the hummus, sliced vegetables, parsley and the feta cheese between the lettuce leaves. Add a slice or two of chicken then top with tahini sauce or dressing.

Makes 4 servings or enough for 12 lettuce wraps.