Recipe adapted from eatingwell.com
Makes 4 Servings
½ cup water
1/3 cup couscous
1 cup parsley
½ cup mint
¼ cup lemon juice
2 tbsp olive oil
2 tsp minced garlic
¼ tsp salt, divided
¼ tsp pepper
1 pound chicken
1 medium tomato, chopped
1 cup chopped cucumber
4 10-inch spinach or sun-dried tomato tortillas
Bring water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl. Toss chicken tenders in a medium bowl with 1 tbsp of parsley mixture and the remaining 1/8 teaspoon of salt. Place tenders in a large nonstick skillet over medium heat until cooked through, 3 to 5 minutes per side. Remove from heat and cut into bite-sized pieces. Stir remaining parsley mixture into couscous, along with tomato and cucumber. Assemble wraps with a quarter of the couscous mixture and a quarter of the chicken. Roll like a burrito and cut in half.
Nutritional Information: 468 calories, 50 carbs, 13 fat grams and 35 protein grams.
Review: SUPER filling - I felt downright stuffed after eating which is great! I liked the addition of couscous and had truly forgotten how easy that is to cook! I like the fresh herbs and the addition of mint was really nice too. I think it will be even better after the flavors mingle overnight. (I put mine straight into the wrap last night - the rest are in tubs as I didn't want to wrap them up until ready to eat to avoid sogginess). Edited to add: SO much better the next day - less bitter, more 'mingled' and had a better flavor! This is a new favorite wrap! (just give the flavors time to mingle or it's a bit bitter if that makes sense!)
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