Couscous and egg wraps

These cheesy and creamy egg wraps are perfect for lunch and packed with protein. Serve with vegetable sticks such as carrots and cucumbers. 

Prep time
10 min
Cook time
5 min
Servings
4
Prep time
10 min
Cook time
5 min
Servings
4

Ingredients

  • 125 mL (½ cup) whole grain couscous
  • 1 clove garlic, minced
  • 2 mL (½ tsp) dried thyme or Italian herb seasoning
  • 175 mL (¾ cup) lower sodium vegetable or chicken broth
  • 60 mL (¼ cup) each grated carrot and zucchini or diced bell pepper
  • 3 hard cooked eggs, peeled
  • 85 mL (⅓ cup) 0% fat plain Greek yogurt
  • 125 mL (½ cup) quartered grape tomatoes
  • 60 mL (¼ cup) crumbled light feta cheese
  • 45 mL (3 tbsp) chopped fresh basil or parsley
  • 1 mL (¼ tsp) fresh ground pepper
  • 4 small whole grain flour tortillas

Directions

  1. Place couscous in a bowl with garlic and thyme. Bring broth to a boil and pour over couscous. Stir in carrot and zucchini; cover and let stand for 5 minutes.
  2. Meanwhile, in another bowl, mash eggs with a fork and stir in yogurt, tomatoes, feta, basil and pepper. Add couscous mixture and stir to combine.
  3. Divide among the tortillas and roll up to enjoy.

Watch the video

Tips

  • Out of broth? No worries. Use water instead. This will also help cut down on sodium.
  • Make wraps the night before and store in an airtight container. Keep in the fridge and grab one as you head out the door.
  • Switch up your cheese. Try goat cheese or ricotta instead of the feta for a flavour twist.
  • For perfect eggs, cover with water in a pot and bring to boil. Remove from heat, let stand covered for 15 to 20 minutes. Drain then chill under cold water. Can store unshelled in fridge up to 1 week.