Greek Chicken Wraps

Ingredients

• FOR THE WRAPS:
• 1 whole Rotisserie Chicken, Shredded
• 6 whole Whole Wheat Tortillas
• 1 cup Spinach Leaves
• 1 cup Arugula Leaves
• ¾ cups Crumbled Goat Cheese
• FOR THE TABBOULEH
• 1 box 10 Ounce Box Near East Couscous
• 1 whole Zucchini, Chopped
• 3 whole Roma Tomatoes, Chopped
• ½ cups Red Onion, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• ¾ cups Fresh Parsley, Chopped
• ¼ cups Cilantro, Chopped
• 2 cloves Garlic, Chopped
• 1 whole Lemon, Juiced
• 1 dash Salt
• 1 dash Pepper
• FOR THE TZATZIKI:
• 1 container 6-ounce Container Non-fat Greek Yogurt
• 1 clove Garlic Clove
• ½ cups Fresh Dill
• ½ whole Cucumber, Peeled
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 1 teaspoon Olive Oil
• ½ whole Lemon, Juiced

Preparation Instructions

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.