This wrap is stuffed with chicken tenders and couscous with a hit of lemon and a healthy dose of fresh herbs. Save any leftovers to wrap up for an easy lunch. Serve with: Mixed green salad and a glass of crisp white wine.
mediterranean wrap
Mediterranean Wrap
Ingredient
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½ cup water
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⅓ cup couscous, preferably whole-wheat
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1 cup chopped fresh parsley
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½ cup chopped fresh mint
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¼ cup lemon juice
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3 tablespoons extra-virgin olive oil
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2 teaspoons minced garlic
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¼ teaspoon salt, divided
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¼ teaspoon freshly ground pepper
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1 pound chicken tenders
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1 medium tomato, chopped
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1 cup chopped cucumber
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4 10-inch spinach or sun-dried tomato wraps or tortillas
Instructions
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Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
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Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
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Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
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Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
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To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.