Super Flatbread Wraps

April 2025. Spring in Memphis, and I am 66, watching the azaleas and dogwoods bloom along my neighborhood walk, the annual resurrection that makes the winter worth surviving. The smoker wakes up in spring the way the whole city wakes up — slowly, with a stretch, then fully, with purpose.

Tyrone came over for dominoes, bringing his competitive spirit and his inability to play without cheating, and the evening was full of the brotherly banter that is our love language.

I made smoked chicken this week — a simple cook that belies its depth. Rubbed with salt, pepper, garlic, and paprika, smoked at 275 over hickory for three hours. The skin was mahogany, the meat juicy, and the first bite carried the kind of flavor that makes you close your eyes, which is the highest compliment food can earn: the involuntary closing of the eyes, the body's admission that what it's tasting is too good to see.

Another week in the book. Another seven days of tending fires — the one in the smoker, the one in the marriage, the one in the family, the one in the church. Each fire needs something different: wood, attention, food, faith. But the tending is the same for all of them: show up, add what's needed, wait patiently, trust the process. Low and slow. Always. Low and slow.

That smoked chicken never lasts long in this house — but when there’s a little left over after Tyrone finally goes home, I pull out the flatbread and make something the next day that almost rivals the original cook. These Super Flatbread Wraps have become my favorite way to honor the low-and-slow work from the day before: slice up that mahogany-skinned bird, layer it with cool, crisp toppings, and roll it all into something you can eat standing at the kitchen counter or sitting at the table with people you love. If tending the fire is the prayer, this wrap is the amen.

Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min | Servings: 4

Ingredients

4 large flatbreads or flour tortillas (10-inch)
2 cups smoked or roasted chicken, sliced or shredded
1/2 cup hummus or your favorite sandwich spread
1 cup romaine lettuce, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup cucumber, thinly sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions

Warm the flatbreads. Heat a dry skillet or griddle over medium heat. Warm each flatbread for about 30—60 seconds per side until pliable and lightly toasted. Set aside under a clean towel to keep warm.
Season the chicken. In a small bowl, toss the sliced or shredded chicken with olive oil, lemon juice, garlic powder, salt, and pepper until evenly coated.
Spread the base. Lay each flatbread flat and spread 2 tablespoons of hummus across the surface, leaving about a 1-inch border around the edge.
Layer the fillings. Top the hummus with a portion of romaine, cherry tomatoes, red onion, and cucumber. Add the seasoned chicken on top, then finish with crumbled feta.
Roll and serve. Fold in the sides of the flatbread, then roll it up snugly from the bottom. Cut in half on a diagonal and serve immediately, or wrap tightly in foil for an on-the-go meal.

Nutrition (per serving)

Super Flatbread Wraps — Rolling Up the Week’s Leftovers with Love