Chicken Couscous Wraps

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 jalapeno peppers
• 1/4 cup light mayonnaise
• 1 tablespoon vegetable oil
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 3 boneless skinless chicken breasts
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/3 cup shortening
• 1 1/4 cups water
• 2/3 cup couscous
• 1/4 teaspoon salt
• 2/3 cup boiling water
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon granulated sugar
• 1 pinch pepper
• 1/2 avocado, diced
• 1/2 cup corn kernel
• 1 plum tomato, diced

Recipe

• 1 tortillas: in a bowl, stir together flour, baking powder and salt; with pastry blender or 2 knives, cut in shortening until crumbly. stir in 1 1/4 cups water to make soft dough. turn out onto lightly floured surface; knead just until dough comes together. divide into 8 pieces; roll each into ball. cover and let rest for 30 minutes. roll out each ball into 10 inch circle.
• 2 heat heavy skillet over medium heat. peel tortilla from work surface by lifting closest edge away from you. cook, 1 at a time, for 1 to 2 minutes per side or until speckled. wrap in foil to keep soft, adding to stack as cooked. (tortillas can be refrigerated for up to 8 hours or frozen in freezer bag for up to 2 weeks; warm in 350°f oven for 5 minutes.).
• 3 on baking sheet, broil jalapeno peppers, turning occasionally, for 7 to 10 minutes or until blackened; let cool slightly. remove skins and seeds; chop finely. stir 1 teaspoons of the chopped jalapeno into mayonnaise; set aside.
• 4 filling: in bowl, mix couscous with the salt. add 2/3 cup boiling water; stir once. cover and set aside for 10 minutes. whisk together remaining jalapeno, oil, lime juice, 1 tablespoons water, sugar and pepper; stir into couscous. stir in avocado, corn and tomato.
• 5 meanwhile, stir together oil, chili powder and oregano; brush all over chicken. broil on greased baking sheet for about 5 minutes per side or until no longer pink inside. cut into thin strips.
• 6 spread mayonnaise mixture over each tortilla, leaving 1-inch border. starting just below centre of tortilla, mound couscous filling in 6 x 2 inch rectangle; top with chicken. fold bottom border over filling, then sides; roll up. makes 4 servings.
• 7 tip: to tint tortillas green or pink, stir 1/4 cup pesto or tomato paste into water before adding to flour.
• 8 canadian living cooks step by step.