Mediterranean Style Chicken Wrap

I live in El Paso. It's very hot here in the summer, so sometimes hot food sounds completely unappealing.  There is a magazine I enjoy called Eating Well (eatingwell.com) and I found this recipe in their June 2010 issue and have been making a variation of it ever since.  The main components are the chicken and the couscous, but this has some room for variation in the vegetables and herbs you use. The original recipe calls for 1 cup of chopped parsley and a 1/2 cup of chopped mint.  I had a ton of cilantro on my hands so I used that instead. You could also try adding some carrot , red pepper or maybe a splash of balsamic vinegar or Italian dressing.

Servings: 6                       Time: 15-20 minutes               Calories: 365 per wrap

Ingredients:

• 1 lb Chicken Breast or Tenders, cubed
•  2/3 Couscous, uncooked
• 1 cup Chicken Broth or Water
• 3/4 cup of chopped Cilantro
• 2 cloves of Garlic, minced
• 1 medium Tomato, diced
• 1 medium cucumber, diced
• 3 tbs of Olive Oil
• 1/4 cup of Lemon Juice (approximately 1 medium lemon)
• 1/4 cup of Feta Cheese, crumbled
• 6  10 inch Spinach wraps or tortillas
• Salt , to season
• Pepper, to season

Steps:

1.) Add 1 tbs of  olive oil to a pan over medium heat.  Add cubed chicken and salt and pepper to season.

2.) Meanwhile, bring 1 cup of chicken broth (or water) and 2/3 cup of uncooked couscous to a boil, then remove from heat and cover for 5 minutes.

3.) Combine the tomato, cucumber, garlic, cilantro, lemon juice, 2 tbs of olive oil, and a pinch of salt and pepper in a large bowl.

4.) Once the chicken is cooked through, add to the bowl along with the couscous and feta cheese. (You may want to allow the chicken and couscous a few minutes to cool) Mix well.

5.) Fill a wrap with approximately 3/4 cup of filling, wrap, and cut in half.  If you put too much filling, the wrap will break apart and become very messy to eat.

And there you have it, an easy alternative to a sandwich on hot day!