Grilled Chicken And Tabbouleh Wraps Recipes

CHICKEN WITH TABBOULEH

Steps:

• Preheat the oven to 350 degrees F.
• In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
• Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
• Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

GRILLED LEMON CHICKEN WITH TABBOULEH

Steps:

• Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
• In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

GRILLED CHICKEN AND TABBOULEH WRAPS

Steps:

• Make the tabbouleh first. Soak the bulgur wheat in 2 cups (500 ml) boiling water for about 20 minutes. Fluff up with a fork.Add all remaining ingredients and gently mix until well combined. Season to taste. This salad keeps well, and is best when made the day before.For the chicken, heat a griddle pan until smoking hot.Cut the breasts in half to make thinner breasts, and drizzle with olive oil and lemon juice. Season. Grill the breasts for about 3 minutes a side.Allow to cool slightly before slicing the breasts into strips.To assemble, top each wrap with 3-4 Tbsp (45-60 ml) of tabbouleh and a few chicken strips - don't overfill.Tuck in the sides and roll up tightly. Slice in half on the diagonal. Serve with more salad on the side.Recipe by Carey Erasmus (@bitsofcarey). Published in Crush Online magazine Issue 16.

GRILLED CHICKEN TABBOULEH SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.