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Grilled Chicken and Tabbouleh Wraps

Grilled Chicken and Tabbouleh Wraps


This chicken and tabbouleh wrap can be made in advance and stored.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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  • 4 free-range chicken breast fillets
  • 2 Tbsp (30 ml) olive oil
  • juice of ½ lemon
  • salt and pepper
  • 6 wraps


  • 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

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.