BBQ Chicken, Pumpkin and Couscous Wraps

BBQ chicken and pumpkin wrap recipe - The Cooks Pantry


Michael Weldon



  • 150g Coles Hot Roast Family BBQ Chicken, pulled
    Simson’s Pantry Premium White Wraps
  • 1 pack of Ainsley Harriott Moroccan Medley Couscous
  • 400g pumpkin, diced and boiled
  • 1 pack of baby spinach
  • 100g of roasted capsicum, cut into strips
  • 50g Danish feta, crumbled
  • 1tbs lemon juice
  • ½ bunch of parsley
  • 2tbs Cobram Estate Robust Extra Virgin Olive Oil
  • ZoOSh Free Range Egg Mayonnaise


  • To prepare your couscous, pour 160ml boiling water over the contents and leave for 3-4 minutes until all the water is soaked up. Run a fork through mixture to break grains up.
  • Combine couscous, boiled pumpkin, spinach, capsicum, feta, chopped parsley lemon juice and olive oil. Give all ingredients a good mix.
  • Spread an even layer of shredded BBQ Chicken onto your wrap, add mayonnaise and, finally, your couscous mix – then roll. Enjoy!

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