Ingredients
| 3 | jalapeno peppers | | 1/4 cup | light mayonnaise | | 1 tbsp. | vegetable oil | | 2 tsp. | chili powder | | 1/2 tsp. | dried oregano | | 3 | boneless skinless chicken breasts |
TORTILLAS
| 3-1/2 cup | all purpose flour | | 1-1/2 tsp. | baking powder | | 3/4 tsp. | salt | | 1/3 cup | shortening | | 1-1/4 cup | water |
FILLING
| 2/3 cup | couscous | | 1/4 tsp. | salt | | 2/3 cup | boiling water | | 2 tbsp. | vegetable oil | | 2 tbsp. | lime juice | | 1/2 tsp. | granulated sugar | | pinch pepper | | 1/2 | avocado, diced | | 1/2 cup | corn kernels | | 1 | plum tomato, diced |
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Instructions
TORTILLAS: In a bowl, stir together flour, baking powder and salt; with pastry blender or 2 knives, cut in shortening until crumbly. Stir in 1 1/4 cups water to make soft dough. Turn out onto lightly floured surface; knead just until dough comes together. Divide into 8 pieces; roll each into ball. Cover and let rest for 30 minutes. Roll out each ball into 10 inch circle.
Heat heavy skillet over medium heat. Peel tortilla from work surface by lifting closest edge away from you. Cook, 1 at a time, for 1 to 2 minutes per side or until speckled. Wrap in foil to keep soft, adding to stack as cooked. (Tortillas can be refrigerated for up to 8 hours or frozen in freezer bag for up to 2 weeks; warm in 350 F. oven for 5 minutes.)
On baking sheet, broil jalapeno peppers, turning occasionally, for 7 to 10 minutes or until blackened; let cool slightly. Remove skins and seeds; chop finely. Stir 1 tsp. of the chopped jalapeno into mayonnaise; set aside.
FILLING: In bowl, mix couscous with the salt. Add 2/3 cup boiling water; stir once. Cover and set aside for 10 minutes. Whisk together remaining jalapeno, oil, lime juice, 1 Tbsp. water, sugar and pepper; stir into couscous. Stir in avocado, corn and tomato.
Meanwhile, stir together oil, chili powder and oregano; brush all over chicken. Broil on greased baking sheet for about 5 minutes per side or until no longer pink inside. Cut into thin strips.
Spread mayonnaise mixture over each tortilla, leaving 1-inch border. Starting just below centre of tortilla, mound couscous filling in 6 x 2 inch rectangle; top with chicken. Fold bottom border over filling, then sides; roll up. Makes 4 servings.
TIP: To tint tortillas green or pink, stir 1/4 cup pesto or tomato paste into water before adding to flour.
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Author's Comments
Flour tortilla encasing a chicken and couscous filling, made all the more tempting by a jalapeno mayonnaise. Different coloured and flavoured tortillas are as ubiquitous as bagels, and a great standby to keep in your freezer. If you can’t find them, they’re a snap to make (see recipe).
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