Middle Eastern Chicken and Couscous Wraps with Goat Cheese
Ingredients
The Chicken
-
1
pound
boneless skinless chicken sliced into strips
-
2
tablespoons
olive oil
-
½
cup
plain greek yogurt
-
1
tablespoon
fresh ginger minced or grated
-
2
cloves
garlic minced or grated
-
1
teaspoon
pepper
-
1
teaspoon
cumin
-
1
teaspoon
crushed red pepper
-
½
teaspoon
cayenne
-
½
teaspoon
cinnamon
The Couscous
-
¾
cup
dry couscous
-
1
cup
water or chicken broth
-
½ - 1
cup
spinach chopped
-
1
tablespoon
honey
-
⅓
cup
oil packed sun-dried tomatoes drained and sliced
-
⅓
cup
kalamata olives sliced
-
⅓
cup
roasted shelled pistachios chopped
-
¼
cup
fresh cilantro chopped
-
3
tablespoons
pomegranate arils
-
4
ounces
goat cheese crumbled
The Tahini Sauce
-
½
cup
tahini sesame paste
-
¼
cup
olive oil
-
2
cloves
garlic minced or grated
-
2
tablespoons
greek yogurt
-
1
lemon
juiced
-
salt and pepper
to taste
For Serving
-
4-8
pieces
naan or pita bread
Instructions
- Marinate the chicken by combining olive oil, greek yogurt, ginger, garlic, pepper, cumin, crushed red pepper, cayenne, and cinnamon in a bowl or ziplock bag. Add chicken and marinate for at least 30 minutes.
- Prepare the couscous by boiling water or broth, then stirring in couscous. Cover and let sit for 5-10 minutes. Fluff with a fork and mix in spinach, honey, olives, sun-dried tomatoes, pistachios, cilantro, salt, and pepper.
- Make the tahini sauce by whisking together tahini, olive oil, garlic, greek yogurt, lemon juice, and a pinch of salt and pepper until smooth. Stir in pomegranate arils just before serving.
- Heat a skillet over high heat, add olive oil, and stir-fry the marinated chicken for 4-6 minutes until cooked through.
- Assemble the wraps by spreading tahini sauce on warmed naan, adding couscous and chicken, and topping with goat cheese, cilantro, pistachios, and pomegranate arils. Wrap and serve.
Nutrition Facts (estimated)
Servings
8
Calories
577
Total fat
30g
Total carbohydrates
50g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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