Sometimes shortcut meals are the absolute best kind of meals. They come together in no time and are perfect for a quick and easy mid-week meal. You know the type of meal you need after spending a long day in the office, working out in 100 degree temperatures, and cleaning up the remnants of multiple stuffed squeaker toys that have been destroyed by your mischievous lab and innocent looking spaniel.
Oh wait, you mean not everyone comes home to a house that looks like it has been attacked by a snow storm on the inside in the dead of summer? Suzie and Lizzie are just full of surprises.
This meal was par for the course. I used the leftovers from a rotisserie chicken (that I purchased, you think I’m going to turn my oven on?) and whipped up a tabbouleh out of cous-cous and tons of fresh veggies to create a refreshing greek inspired wrap.
I even made my own version of Tzatziki using, you guessed it, more greek yogurt! Chobani really should hook me up with some kind of advertising gig. I talk about the stuff all the time. We all have our addictions.
Toss in a little spinach and arugula, shred your chicken, and pile it all on top of a whole wheat wrap. See? Easy and healthy! Just like I said. Of course it becomes less healthy when you start nibbling away on the golden rotisserie chicken skin, but that’s a whole ‘nother story.
Last year was the summer of the quinoa salad, but something tells me this might be the summer of the greek chicken wrap. Wes absolutely loved it. And you don’t have to use the rotisserie chicken. It would really be perfect with any type of leftover chicken.
And if you aren’t a fan of the “greek inspired” flavor, you could easily spin this into a Tex-Mex or BBQ inspired chicken wrap. Simply change out the ingredients in the “tabbouleh” to reflect more Tex-Mex seasonings (think cumin, cayenne, lime juice), maybe make a street corn side dish, and your all set!
I love cool, oven-free summer cooking. Don’t you?
- 1 leftover Rotisserie chicken, shredded
- 6 whole wheat tortillas
- 1 cup spinach leaves
- 1 cup arugula leaves
- ¾ cup crumbled goat cheese
- 1 box whole wheat cous-cous (prepared to package instructions)
- 1 zucchini, chopped in food processor
- 3 roma tomatoes, chopped in food processor
- ½ red onion, chopped in food processor
- 1 red bell pepper, chopped in food processor
- 2 cloves garlic, chopped in food processor
- ¾ cup fresh parsley, chopped in food processor
- ¼ cup fresh cilantro, chopped in food processor
- Juice from one lime
- Salt & Pepper to taste
- 1 6-ounce container non-fat greek yogurt
- 1 garlic clove
- ½ cup fresh dill
- ½ cucumber, peeled
- ½ tsp salt
- ½ tsp pepper
- 1 tsp olive oil
- Juice from ½ lemon
- Prepare cous-cous to package instructions. Once cooked, add cous-cous and all of the chopped ingredients to a large bowl. 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.