Chicken Couscous Wraps Recipes

CHICKEN CAESAR WRAPS

Chicken Caesar Wraps image

This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 wraps.

Number Of Ingredients 8

Ingredients

3/4 cup reduced-fat creamy Caesar salad dressing
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups cubed cooked chicken breast
2 cups torn romaine
3/4 cup Caesar salad croutons, coarsely chopped
6 whole wheat tortillas (8 inches), room temperature

Steps:

In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN COUSCOUS WRAPS

Chicken Couscous Wraps image

Flour tortilla encasing a chicken and couscous filling, made all the more tempting by a jalapeno mayonnaise. Different coloured and flavoured tortillas are as ubiquitous as bagels, and a great standby to keep in your freezer. If you can't find them, they're a snap to make (see recipe).

Provided by Olha7397

Categories Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

3 jalapeno peppers
1/4 cup light mayonnaise
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon dried oregano
3 boneless skinless chicken breasts
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1 1/4 cups water
2/3 cup couscous
1/4 teaspoon salt
2/3 cup boiling water
2 tablespoons vegetable oil
2 tablespoons lime juice
1/2 teaspoon granulated sugar
1 pinch pepper
1/2 avocado, diced
1/2 cup corn kernel
1 plum tomato, diced

Steps:

TORTILLAS: In a bowl, stir together flour, baking powder and salt; with pastry blender or 2 knives, cut in shortening until crumbly. Stir in 1 1/4 cups water to make soft dough. Turn out onto lightly floured surface; knead just until dough comes together. Divide into 8 pieces; roll each into ball. Cover and let rest for 30 minutes. Roll out each ball into 10 inch circle.
Heat heavy skillet over medium heat. Peel tortilla from work surface by lifting closest edge away from you. Cook, 1 at a time, for 1 to 2 minutes per side or until speckled. Wrap in foil to keep soft, adding to stack as cooked. (Tortillas can be refrigerated for up to 8 hours or frozen in freezer bag for up to 2 weeks; warm in 350°F oven for 5 minutes.).
On baking sheet, broil jalapeno peppers, turning occasionally, for 7 to 10 minutes or until blackened; let cool slightly. Remove skins and seeds; chop finely. Stir 1 teaspoons of the chopped jalapeno into mayonnaise; set aside.
FILLING: In bowl, mix couscous with the salt. Add 2/3 cup boiling water; stir once. Cover and set aside for 10 minutes. Whisk together remaining jalapeno, oil, lime juice, 1 tablespoons water, sugar and pepper; stir into couscous. Stir in avocado, corn and tomato.
Meanwhile, stir together oil, chili powder and oregano; brush all over chicken. Broil on greased baking sheet for about 5 minutes per side or until no longer pink inside. Cut into thin strips.
Spread mayonnaise mixture over each tortilla, leaving 1-inch border. Starting just below centre of tortilla, mound couscous filling in 6 x 2 inch rectangle; top with chicken. Fold bottom border over filling, then sides; roll up. Makes 4 servings.
TIP: To tint tortillas green or pink, stir 1/4 cup pesto or tomato paste into water before adding to flour.
Canadian Living Cooks Step by Step.

Nutrition Facts : Calories 968.4, Fat 38.7, SaturatedFat 7.4, Cholesterol 56.6, Sodium 918.5, Carbohydrate 117.1, Fiber 7.6, Sugar 2.6, Protein 37.1

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