Step 1 Preheat a lightly oiled barbecue or chargrill pan to medium high heat.
Step 2 Sprinkle the chicken tenderloins with Moroccan spice. Cook the chicken for 4 to 5 minutes each side or until cooked through.
Step 3 Set aside on a plate covered with foil to rest. Thickly slice chicken.
Step 4 Place a chia wrap on a plate, and spread with hummus. Top with baby spinach, chickpeas and capsicum. Next add chicken and sprinkle pomegranate seeds, feta and coriander. Season with salt and pepper.
Step 5 Repeat with remaining wraps and serve with lemon wedges.
