Chicken Couscous Wraps with Red Pepper Mayonnaise

By The Canadian Living Test Kitchen

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Chicken Couscous Wraps with Red Pepper Mayonnaise

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	344344 cal
pro	27 g27g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	50 g50g carb
fibre	7 g7g fibre
chol	55 mg55mg chol
sodium	749 mg749mg sodium
% RDI:	-
calcium	44 calcium
iron	1919 iron
vit A	88 vit A
vit C	4545 vit C
folate	1616 folate

In the summer, prepare the couscous and the roasted pepper mayonnaise in the kitchen, then head outside to the barbecue. When it's too cold, grill the chicken on an indoor grill or grill pan.

Ingredients

1/2 tsp salt 1/2 1/2tsp tspsalt
1/3 cup whole wheat couscous 1/3 1/3cup cupwhole wheat couscous
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley
2 boneless skinless chicken breasts 2 2boneless skinless chicken breastboneless skinless chicken breasts
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 small zucchinis 2 2small zucchinizucchinis
1 tsp extra-virgin olive oil 1 1tsp tspextra-virgin olive oil
4 large whole wheat flour tortillas 4 4large whole wheat flour tortillawhole wheat flour tortillas
1 cup alfalfa sprouts 1 1cup cupalfalfa sprouts
Red Pepper Mayonnaise:
1/3 cup chopped roasted red peppers 1/3 1/3cup cupchopped roasted red pepperroasted red peppers
1/4 cup light mayonnaise 1/4 1/4cup cuplight mayonnaise
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 Pinch cayenne pepper 1 1Pinch Pinchcayenne pepper

Preparation

In saucepan, bring 1/2 cup (125 mL) water and pinch of the salt to boil. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with fork. Stir in parsley.

Red Pepper Mayonnaise:
Meanwhile, in food processor, whirl red pepper with mayonnaise until smooth; stir in garlic and cayenne pepper. Set aside.

Sprinkle chicken with pepper and half of the remaining salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Remove to cutting board; cut into 1/4-inch (5 mm) thick slices.

Meanwhile, diagonally cut zucchini into 1/4-inch (5 mm) thick slices; brush with oil and sprinkle with remaining salt. Grill over medium-high heat, turning once, until translucent and grill-marked, about 4 minutes.

Cut tortillas in half; spread each half with red pepper mayonnaise. Layer couscous, chicken, zucchini and sprouts down centre. Roll up sides to form cone; secure bottom with waxed paper or long toothpicks.

Source : Everyday Favourites: 2005