Two-for-One Recipe: Hummus Dipper Meal Prep + Mediterranean Wraps

The big dipper

For lunch this week, I made a hummus dipper meal prep. This one is one of my favorites because I love a good dip! I used chicken thighs, pita bread, and a Mediterranean salad to dip into the hummus and tzatziki.

Most of the ingredients I used for this meal prep also went into the dinner I made that same day. The reused ingredients were: chicken thighs, Mediterranean salad, hummus, and tzatziki. The only extra ingredients I added for dinner were shredded lettuce and the best pita bread ever. Let’s make some meal prep and dinner!

Notes:

• Chicken temperature: Chicken should reach an internal temperature of 165°F.

• Hummus: My favorite hummus is the brand Little Sesame, but if I need a lot (like for this recipe), I use a 16 oz tub of Cedar’s hummus.

Recipe

Hummus Dipper Meal Prep Components:

• Chicken thighs (recipe below)

• Mediterranean salad (recipe below)

• Hummus (16 oz for both lunch and dinner)

• 8 oz tzatziki

• Mini pita bread

Baked Chicken Thighs

Ingredients:

• 3 lb chicken thighs

• 2 Tbsp olive oil

• 2 tsp salt

• 2 tsp onion powder

• 1 tsp Italian seasoning

• 1 tsp oregano

• 1 tsp black pepper

• 1 tsp smoked paprika

• 6 cloves garlic, minced

• 3 Tbsp parsley, finely chopped

Directions:

1. Preheat the oven to 400°F and line a large baking pan with foil.

2. Pat the chicken thighs dry with a paper towel, then arrange them on the baking sheet. Drizzle with olive oil and rub it into the chicken to coat.

3. In a small bowl, mix the salt, onion powder, Italian seasoning, oregano, black pepper, smoked paprika, minced garlic, and parsley. Sprinkle this mixture evenly over the chicken.

   

4. Bake in the preheated oven for 30 minutes.

5. Broil for the last 5 minutes to get crispy skin (keep an eye on it so it doesn’t burn).

6. Let the chicken rest for 10 minutes before slicing and setting aside.

   

Mediterranean Salad

Ingredients:

• 1 English cucumber, cut into quarter moons

• 12 oz cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 cup olives, halved

Dressing:

• 2 Tbsp olive oil

• 2 Tbsp red wine vinegar

• ¼ tsp salt

• Black pepper, to taste

Directions:

1. Combine the cucumbers, tomatoes, onions, and olives in a large bowl.

2. Toss with the olive oil, red wine vinegar, salt, and pepper. Set aside.

   

Assembly & Storage

1. Divide a little less than ¼ cup of hummus into four meal prep containers. (I use a circle mold to keep it neat.)

2. Add 1–2 chicken thighs to each container.

3. Add some Mediterranean salad.

4. Scoop 2–4 Tbsp of tzatziki into each container.

5. Add mini pita bread.

   

Enjoy!

Storage: These stay fresh in the fridge for 3–4 days. The chicken can be microwaved, but most of the time I just eat it cold!

Mediterranean Wraps for Dinner

Ingredients:

• 4 pita bread (Angel Bakery is my favorite)

• 1 lb chicken thighs, sliced

• Mediterranean salad

• ½ cup tzatziki

• ½ cup hummus

• 2 cups shredded lettuce

Assembly:

1. Warm pita bread on the stove or microwave for 15 seconds.

2. Spread a spoonful of tzatziki and hummus onto the pita.

3. Add a bed of shredded lettuce.

4. Layer sliced chicken on top.

5. Sprinkle with Mediterranean salad.

Enjoy your wrap immediately—it's fresh, flavorful, and comes together in no time!