Description
A recipe for Easy Couscous Wrap

Ingredients

• Sauce
  
• 1 (12-ounce) jar roasted red peppers, drained
  
• 2 tablespoons olive oil
  
• 1 teaspoon red wine vinegar
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon minced garlic
  
• 1/4 teaspoon ground black pepper
  
• 1/4 teaspoon sugar
  
• 4 drops Tabasco Sauce
  
• Couscous
  
• 1 (12-ounce) package couscous
  
• 1/2 cup sweetened dried cranberries
  
• 1/2 cup toasted, chopped hazelnuts
  
• Wrap
  
• 1 Anjou pear, peeled, cored and diced
  
• 1 cup cooked, shredded chicken
  
• 1 tablespoon olive oil
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon dried oregano leaves
  
• 4 (10-inch) flour tortillas
  
• 1 cup spinach leaves, washed
  
• Salt and pepper to taste

Preparation
Process sauce ingredients in food processor or blender until smooth; set aside. Prepare couscous as directed on package for 2 servings, adding cranberries. Stir in hazelnuts after cooking; set aside. Mix pear, chicken, oil, basil and oregano; set aside.

Spread 3 tablespoons sauce over each tortilla to 1/2-inch of edge. Layer with 1/2 cup couscous, 1/4 cup spinach and 1/2 cup pear mixture. Salt and pepper to taste.

Fold tortilla bottom and top edges over filling. Fold one side to center. Fold last side overlapping center. Roll until tight.

Nutrition
Serving Nutritional Analysis: Calories 660 (35% Calories from Fat), Protein 22g, Carbohydrate 87g, Fiber 8g, Fat 26g, Sat. Fat 4g, Cholesterol 20mg, Sodium 980mg

Serves
Makes 4 servings.

Variations
no information available