Middle Eastern Chicken and Couscous Wraps
Looking for a vibrant and satisfying meal? Try these Middle Eastern Chicken and Couscous Wraps. Packed with juicy chicken, fluffy couscous, and creamy goat cheese, they’re a delicious choice for any occasion. Perfect for sharing with friends or family, make them tonight!
Equipment
- Wooden Spoon
- Grater
- Skillet
- Chef's Knife
- Whisk
- Baking Sheet
- Large Pot
Ingredients
- 1 pound chicken boneless skinless, sliced into strips
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt plain, I like to use Chobani 0%
- 1 tablespoon ginger fresh, minced or grated
- 2 cloves garlic minced or grated
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 3/4 cup couscous dry
- 1 cup water or chicken broth
- 1/2 - 1 cup spinach chopped
- 1 tablespoon honey
- 1/3 cup sun-dried tomatoes oil packed, drained and sliced, reserve 1-2 tablespoons of the oil
- 1/3 cup kalamata olives sliced
- 1/3 cup pistachios roasted shelled, chopped
- 1/4 cup cilantro fresh, chopped (may sub parsley)
- salt and pepper to taste
- 3 tablespoons pomegranate arils
- 4 ounces goat cheese crumbled
- 1/2 cup tahini sesame paste
- 1/4 cup olive oil
- 2 cloves garlic minced or grated
- 2 tablespoons Greek yogurt
- salt and pepper to taste
- 4-8 pieces naan or pita bread for serving
Instructions
- Start by marinating the chicken. In a medium bowl or a gallon-sized ziplock bag, combine olive oil, Greek yogurt, ginger, garlic, pepper, cumin, crushed red pepper, cayenne, and cinnamon. This marinade is crucial, so make sure to mix it well to coat the chicken thoroughly.
- Once the marinade is ready, add the sliced chicken to the mixture and toss it well to ensure every piece is coated. Cover the bowl or seal the bag tightly, then refrigerate for at least 30 minutes or even overnight for deeper flavor.
- Meanwhile, let’s prepare the couscous. In a pot, bring water or chicken broth to a boil. Once boiling, stir in the couscous and cover the pot. Remove it from heat and allow it to sit for 5 to 10 minutes. This step is key to getting perfectly fluffy couscous.
- After the sitting time, fluff the couscous with a fork and stir in the chopped spinach, honey, olives, sun-dried tomatoes (with some of their oil), chopped pistachios, and cilantro. Season with salt and pepper to taste. Mix everything gently to combine, and set it aside to keep warm.
- Next, let’s make the tahini sauce. In a small bowl, whisk together tahini, olive oil, garlic, Greek yogurt, the juice of a lemon, and a pinch of salt and pepper. If your tahini is too thick, you can microwave it for 20 to 30 seconds to loosen it up. Set the sauce aside until you’re ready to assemble.
- Once the marinating time for the chicken is up, heat a large skillet over high heat and add 1 tablespoon of olive oil. When the oil is hot, remove the chicken from the marinade, shaking off any excess. Add the marinated chicken to the skillet and stir fry for about 4 to 6 minutes, or until the chicken is cooked through and no longer pink.
- Now it’s time to assemble the wraps. Take a piece of warmed naan or pita bread and spread a generous amount of tahini sauce down the center. Add a scoop of the couscous, followed by the cooked chicken. Top it off with crumbled goat cheese. If you’d like, sprinkle more chopped cilantro, additional pistachios, and pomegranate arils on top for extra flavor and garnish.
- Finally, wrap it all up and enjoy! Each wrap is packed with flavors and textures that complement one another beautifully. Don’t forget to take a moment to appreciate the vibrant colors!
Notes
Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tahini sauce separate to maintain freshness.