Chicken Couscous Wraps Recipe

Name: Chicken Couscous Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 jalapeno peppers; 1/4 cup light mayonnaise; 1 tablespoon vegetable oil; 2 teaspoons chili powder; 1/2 teaspoon dried oregano; 3 boneless skinless chicken breasts; TORTILLAS; 3 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/3 cup shortening; 1 1/4 cups water; FILLING; 2/3 cup couscous; 1/4 teaspoon salt; 2/3 cup boiling water; 2 tablespoons vegetable oil; 2 tablespoons lime juice; 1/2 teaspoon granulated sugar; 1 pinch pepper; 1/2 avocado, diced; 1/2 cup corn kernel; 1 plum tomato, diced

Servings: persons

3 jalapeno peppers
1/4 cup light mayonnaise
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon dried oregano
3 boneless skinless chicken breasts
TORTILLAS
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1 1/4 cups water
FILLING
2/3 cup couscous
1/4 teaspoon salt
2/3 cup boiling water
2 tablespoons vegetable oil
2 tablespoons lime juice
1/2 teaspoon granulated sugar
1 pinch pepper
1/2 avocado, diced
1/2 cup corn kernel
1 plum tomato, diced

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.
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.).
3
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.
4
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.
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.
6
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.
7
TIP: To tint tortillas green or pink, stir 1/4 cup pesto or tomato paste into water before adding to flour.
8
Canadian Living Cooks Step by Step.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 jalapeno peppers, 1/4 cup light mayonnaise, 1 tablespoon vegetable oil, 2 teaspoons chili powder, and more.

Yes, Chicken Couscous Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Couscous Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions