Description
This chicken and tabbouleh wrap can be made in advance and stored.
Ingredients
4 free-range chicken breast fillets
2 Tbsp (30 ml) olive oil
juice of ½ lemon
salt and pepper
6 wraps
Tabbouleh
1 C (250 ml) bulgur wheat
2 bunches spring onions, chopped
2 cloves garlic, crushed
½ C (125 ml) chopped parsley
3 Tbsp (45 ml) chopped fresh mint
1 Tbsp (15 ml) chopped fresh dill
1 C (250 ml) halved baby tomatoes
100 g Danish feta, cubed
½ English cucumber, deseeded and diced
juice of 1 large lemon
3 Tbsp (45 ml) olive oil
salt and freshly ground black pepper
Instructions
Make the tabbouleh first. Soak the bulgur wheat in 2 C (500 ml) boiling water for about 20 minutes. Fluff up with a fork. Add all remaining ingredients and gently mix until well combined. Season to taste. This salad keeps well, and is best when made the day before.
For the chicken, heat a griddle pan until smoking hot. Cut the breasts in half to make thinner breasts, and drizzle with olive oil and lemon juice. Season. Grill the breasts for about 3 minutes a side. Allow to cool slightly before slicing the breasts into strips.
To assemble, top each wrap with 3–4 Tbsp (45–60 ml) of tabbouleh and a few chicken strips – don’t overfill. Tuck in the sides and roll up tightly. Slice in half on the diagonal. Serve with more salad on the side.
Other option
Lose the wraps and serve the tabbouleh with grilled chicken or fish fillets.
