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1
TORTILLAS: In a bowl, stir together flour, baking powder and salt; with pastry blender or 2 knives, cut in shortening until crumbly. Stir in 1 1/4 cups water to make soft dough. Turn out onto lightly floured surface; knead just until dough comes together. Divide into 8 pieces; roll each into ball. Cover and let rest for 30 minutes. Roll out each ball into 10 inch circle.
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2
Heat heavy skillet over medium heat. Peel tortilla from work surface by lifting closest edge away from you. Cook, 1 at a time, for 1 to 2 minutes per side or until speckled. Wrap in foil to keep soft, adding to stack as cooked. (Tortillas can be refrigerated for up to 8 hours or frozen in freezer bag for up to 2 weeks; warm in 350u00b0F oven for 5 minutes.).
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On baking sheet, broil jalapeno peppers, turning occasionally, for 7 to 10 minutes or until blackened; let cool slightly. Remove skins and seeds; chop finely. Stir 1 teaspoons of the chopped jalapeno into mayonnaise; set aside.
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FILLING: In bowl, mix couscous with the salt. Add 2/3 cup boiling water; stir once. Cover and set aside for 10 minutes. Whisk together remaining jalapeno, oil, lime juice, 1 tablespoons water, sugar and pepper; stir into couscous. Stir in avocado, corn and tomato.
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5
Meanwhile, stir together oil, chili powder and oregano; brush all over chicken. Broil on greased baking sheet for about 5 minutes per side or until no longer pink inside. Cut into thin strips.
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Spread mayonnaise mixture over each tortilla, leaving 1-inch border. Starting just below centre of tortilla, mound couscous filling in 6 x 2 inch rectangle; top with chicken. Fold bottom border over filling, then sides; roll up. Makes 4 servings.
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7
TIP: To tint tortillas green or pink, stir 1/4 cup pesto or tomato paste into water before adding to flour.
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8
Canadian Living Cooks Step by Step.
