Grilled Chicken and Tabbouleh Wraps

Ingredients

• 4 free-range chicken breast fillets
• 2 Tbsp (30 ml) olive oil
• juice of 1/2 lemon
• salt and pepper
• 6 wraps
• 1 C (250 ml) bulgur wheat
• 2 bunches spring onions, chopped
• 2 cloves garlic, crushed
• 1/2 C (125 ml) chopped parsley
• 3 Tbsp (45 ml) chopped fresh mint
• 1 Tbsp (15 ml) chopped fresh dill
• 1 C (250 ml) halved baby tomatoes
• 100 g Danish feta, cubed
• 1/2 English cucumber, deseeded and diced
• juice of 1 large lemon
• 3 Tbsp (45 ml) olive oil
• salt and freshly ground black pepper

Instructions

1. 1

   Make the tabbouleh first. Soak the bulgur wheat in 2 C (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.

2. 2

   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.

3. 3

   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.

4. 4

   --- Other option ---

5. 5

   Lose the wraps and serve the tabbouleh with grilled chicken or fish fillets.