Enjoy the flavors of Morocco in this delicious Moroccan Chicken Wrap. Tender, spiced chicken strips are combined with couscous, fresh veggies, and creamy tahini sauce, all wrapped in a whole wheat tortilla. A delightful and healthy meal option for lunch or dinner.
Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground paprika. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup cooked couscous. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup plain Greek yogurt. 1/4 cup tahini sauce. Lemon wedges for garnish.
Instructions: In a bowl, combine the minced garlic, ground cumin, ground paprika, ground cinnamon, salt, and pepper to create a spice rub for the chicken breasts. Rub the spice mixture evenly over the chicken breasts. Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side or until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing them into thin strips. Warm the whole wheat tortillas in the microwave or on a dry skillet for about 15 seconds on each side. To assemble the wraps, lay out each tortilla and spread a quarter of the cooked couscous down the center. Top the couscous with the sliced Moroccan-spiced chicken, shredded lettuce, diced tomatoes, and chopped cilantro. Drizzle each wrap with a tablespoon of plain Greek yogurt and a tablespoon of tahini sauce. Squeeze fresh lemon juice from the wedges over the fillings for added flavor. Fold in the sides of each tortilla and then roll it up tightly, securing it with a toothpick if needed. Serve your Moroccan Chicken Wraps immediately, or wrap them in foil for a portable lunch or picnic option.
Prep Time: 15 minutes
Cook Time: 12 minutes
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