Mediterranean Wrap

Ingredients

• Water

  Plain, clean water

  ½ cup or 118g

• Couscous

  Dry

  ⅓ cup or 58g

• Parsley

  Raw

  1 cup or 60g

• Spearmint

  Fresh

  ½ cup or 46g

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  2 tsp or 6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Chicken breast tenders

  Uncooked

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Cucumber

  Peeled, raw

  1 cup, pared, chopped or 133g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

Directions

1. Chop parsley, mince garlic, and chop tomato. Peel and chop cucumber. Put these aside until recipe calls for them.
2. 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.
3. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
4. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side.
5. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
6. Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
7. To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.