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A Greek chicken wrap that won’t heat up your kitchen during the summer time!
Prepare couscous according to package instructions. Once cooked, add couscous and all of the chopped tabbouleh ingredients into a large bowl. I used my food processor to do all of the chopping. Stir together. Pour in lemon juice and add salt and pepper to taste. Refrigerate.
To make the tzatziki, combine Greek yogurt, garlic, dill, cucumber, salt, pepper, olive oil, and lemon juice in a food processor. Pulse until combined. Adjust seasoning to taste and refrigerate.
To make the wraps, layer spinach and arugula on top the of the whole wheat tortilla. Then, cover leaves with tabbouleh, tzatziki sauce, shredded chicken, and sprinkle crumbled goat cheese over top. Wrap together and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!