Grilled Chicken and Tabbouleh Wraps
This chicken and tabbouleh wrap can be made in advance and stored.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
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.
Lose the wraps and serve the tabbouleh with grilled chicken or fish fillets.