Grilled chicken and tabbouleh wraps
|4||chicken breast fillets — free-range|
|2 Tbs||fresh chillies — 573|
|lemon — halved, juice only|
|salt and freshly ground black pepper|
|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|
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.