Prep 20 mins
Cook 15 mins
Uhm well this recipe got it's name from an old flame of mine. I made these for him and some friends for a dinner party and it was compared to that so..yeah. These are so good! I think the secret is in the sauce!
- 1 lb boneless skinless chicken thighs
- 1 teaspoon creole seasoning
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon louisiana hot sauce
- 1 small onion, chopped
- 1⁄2 cup zucchini, sliced into med strips
- 1⁄2 cup summer squash, sliced into med strips
- 1⁄2 cup red bell pepper, sliced into med strips
- 1 tablespoon fresh thyme
- 1 (5 2/3 ounce) box couscous, chicken herb flavor
- 20 ounces burrito-size flour tortillas
- 8 ounces monterey jack and cheddar cheese blend, shredded
- 1 1⁄4 cups sour cream
- 2 teaspoons creole seasoning
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- Cut chicken into bite size strips. Sprinkle chicken with creole seasoning and pepper.
- Heat 1 tablespoon olive oil in a large skillet. Add chicken and saute until chicken is mostly cooked on med-high heat.
- Remove chicken and set aside in a bowl or dish.
- Add the last tablespoon of olive oil and add onion, garlic, zucchini, summer squash, and red bell pepper.
- Saute for 3-4 minutes or until onion just starts to turn translucent.
- Return chicken to skillet and add thyme. Let cook on med-high until most of the liquid in pan has dissipated.
- Add your lemon juice and hot sauce. Turn to Med heat and cook for another 2 minutes. Turn off heat.
- Cook couscous as directed on back of box. I usually use "far east" brand. You can use Olive oil and herb, chicken and herb or Parmesan flavors.
- In a small bowl combined sour cream, creole seasoning, lemon juice and worcestershire sauce. Mix until fully incorperated.
- Pretty much buy the largest flour tortillas you can find. Or buy wrap. Any flavor will work. Just make sure to warm them to make them easier to work with.
- Build your wrap as follows, couscous, chicken and veggies, cheese and sauce.
- I can't say I know the exact proportions, but you want at least 1/4 cup cous cous, 1/2 - 3/4 cup chicken mixture, 1 oz cheese and at least 2 tablespoons sauce.
- I also like to put some fresh baby spinach in there too. It gives it a nice fresh flavor.
We really enjoyed these. I left out the onion so increased the other veggies by a bit. Easy to toss together. I made the sauce early in the day so the flavors could blend. Thanks so much for a great recipe!
OMG! These are simply SINFUL!!! I made these but they were inhaled too quickly to get a photo - will make them again and try for a photo! What a great combo of flavors and textures! Only change I made was using bonless, skinless breasts instead of thighs. Great recipe!!!
Well on Sunday afternoon after we had walked 5 miles, I decided the healthy and fun lunch pick me up would be this recipe. We love spicy, and was able to use all the wonderful veggies from the garden, so this turned out beautifully. I had everything on hand, including the couscous, and when we settled down on the porch with a spot of tea, we ate these until there wasn't a crumb left. I used boneless chicken breasts, just because that's what I had on hand. My husband used a whole wheat tortilla, and I used a big piece of lettuce to wrap. The chicken took no time at all to make, and I only heated the veggies up until crunchy and crisp, but warmed. I also used Tabasco instead of Lousiana hot sauce, but other then that~ the recipe works extremely well, and the sauce is to melt for. I used fat free sour cream, and made half of the sauce recipe. The sauce is good to use with raw vegetables as well! Terrific, and I thank you Angela! We loved it!!