Mediterranean Wrap Pressed

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, half the salt, and pepper in a small bowl.

Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked through, 3-5 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, scoop a big scoop of the couscous mixture in a ladle and spread in the middle of a tortilla. And some chicken to the top of the mixture. Fold up the burrito and put it into a George Foreman grill or another like press.