Mediterranean Wrap Pressed

I won’t bore you with a story.



  1. 1/2 cup water
  2. 1/3 cup couscous, preferably whole-wheat
  3. 1 cup chopped fresh parsley
  4. 1/2 cup fresh mint
  5. 1/4 cup lemon juice
  6. 3 tablespoons extra-virgin olive oil
  7. 2 teaspoons minced garlic
  8. 1/4 teaspoon salt, divided
  9. 1/4 teaspoon freshly ground pepper
  10. 1 pound chicken tenders
  11. 1 medium tomato, chopped
  12. 1 cup chopped cucumber
  13. Burrito tortillas


  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, half the 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 salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked through, 3-5 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, scoop a big scoop of the couscous mixture in a ladle and spread in the middle of a tortilla. And some chicken to the top of the mixture. Fold up the burrito and put it into a George Foreman grill or another like press.

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