Grilled chicken and tabbouleh wraps

Recipe from: 29 October 2013
recipes chicken healthy wraps

Ingredients 18
Servings 1
Minutes 00:15


Serving Change
  • 4
    free-range chicken breast fillets
  • 2
    olive oil
  • Juice of ½ lemon
  • Salt and pepper
  • 6
  • Tabbouleh:
  • 1
    bulgur wheat
  • 2
    bunches spring onions - chopped
  • 2
    cloves garlic - crushed
  • ½
    chopped parsley
  • 3
    chopped fresh mint
  • 1
    chopped fresh dill
  • 1
    halved baby tomatoes
  • 100
    Danish feta - cubed
  • ½
    English cucumber - deseeded and diced
  • Juice of 1 large lemon
  • 3
    olive oil
  • Salt and freshly ground black pepper


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.


Read more on: healthy  |  chicken  |  recipes


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