Bring water to a boil in a small saucepan.
Stir in couscous and remove from the heat.
Cover and let stand for 5 minutes.
Fluff with a fork. Set aside.
Meanwhile, combine parsley, mint,
lemon juice, oil, garlic,
1/8 teaspoon salt and pepper in a small bowl.
I also added the tomato cucumber
Toss chicken tenders in a medium bowl
with 1 tablespoon
of the parsley mixture and the remaining
1/8 teaspoon salt
. Place the tenders in a large
nonstick skillet and cook
over medium heat until cooked though,
3 to 5 minutes per side.
Transfer to a clean cutting board.
Cut into bite-size pieces when
cool enough to handle.
Stir the remaining parsley mixture
into the couscous along
with tomato and cucumber.
To assemble wraps, spread
about 3/4 cup of the couscous mixture
onto each wrap. Divide the chicken
among the wraps. Roll the wraps
up like a burrito, tucking
in the sides to hold the ingredients in.
Serve cut in half.
Per serving: 479 calories; 17 g fat (3 g sat, 11 g mono);
67 mg cholesterol; 49 g carbohydrates; 0 g added sugars;
34 g protein; 5 g fiber; 653 mg sodium; 382 mg potassium.