Grilled chicken and tabbouleh wraps

6 servings Preparation: 15 mins, Cooking: 20 mins By Food24
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Ingredients (17)

4 chicken breast fillets — free-range
2 Tbs fresh chillies — 573
lemon — halved, juice only
salt and freshly ground black pepper
6 wraps
Tabbouleh:
1 cup bulgur wheat
2 spring onions — bunch, chopped
2 garlic — cloves, crushed
½ cup fresh parsley — chopped
3 Tbs fresh mint — chopped
1 Tbs fresh dill — chopped
1 cup baby tomatoes — halved
100 g feta cheese — Danish, cubed
½ cucumber — English, deseeded and cubed
lemon — large, juice only
3 Tbs fresh chillies — 573
sea salt and freshly ground black pepper
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Method:

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.

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