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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 10-inch spinach or sun-dried tomato wraps or tortillas |
1 pound(s) chicken tenders |
1 cup(s) chopped cucumber |
1/3 cup(s) couscous (whole-wheat if possible) |
3 tablespoon(s) extra-virgin olive oil |
1/2 cup(s) fresh mint, chopped |
1 cup(s) fresh parsley, chopped |
1/4 teaspoon(s) freshly ground pepper |
1/4 cup(s) lemon juice |
1 medium tomato, chopped |
2 teaspoon(s) minced garlic |
1/4 teaspoon(s) salt, divided |
1/2 cup(s) water |
Directions:
1. 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.
2. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
3. 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.
4. Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
5. 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.
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