Make the tabbouleh first. Soak the bulgur wheat in 2 cups (500 ml) boiling water for about 20 minutes. Fluff up with a fork.
Add all remaining ingredients and gently mix until well combined. Season to taste. This salad keeps well, and is best when made the day before.For the chicken
, heat a griddle pan until smoking hot.
Cut the breasts in half to make thinner breasts, and drizzle with olive oil and lemon juice. Season. Grill the breasts for about 3 minutes a side.
Allow to cool slightly before slicing the breasts into strips.To assemble
, top each wrap with 3–4 Tbsp (45–60 ml) of tabbouleh and a few chicken strips – don’t overfill.
Tuck in the sides and roll up tightly. Slice in half on the diagonal. Serve with more salad on the side.
Recipe by Carey Erasmus (@bitsofcarey). Published in Crush Online magazine Issue 16.