Ginger Chicken Wrap
1 can (10 ounces) chicken, drained, flaked
1/2 tsp minced garlic
1 tsp freshly grated ginger
1/2 tsp cinnamon
1/2 tsp cumin
1 tbsp olive oil
2 cups cooked whole-wheat couscous
1 can (6 ounces) Mandarin oranges, drained, cut-up
1/2 cup canned, sliced black olives
1/4 cup green onion
4 (10-inch) flour tortillas
In a medium bowl, season chicken with a mixture of garlic, ginger, cinnamon and cumin.
Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes.
Remove from heat; cool slightly.
Combine chicken with couscous, oranges, olives, and green onion; toss gently with fork to mix.
Warm the tortillas in the microwave for 10-15 seconds, then spread equal portions of the couscous-chicken mixture on the bottom half of each tortilla, leaving room on the edges.
Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.