1/3 cup chicken stock or more if needed
1/2 cup Bulgar wheat
2 cloves garlic, minced
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/2 cup flat leaf parsley , chopped
1/2 cup scallions, sliced thin
1/4 cup mint, chopped
1/2 cucumber, peeled, seeded and cut into small dice
2 Roma tomatoes , seeded and cut into small dice
salt and pepper, to taste
6 large tortillas
Arugula or spinach
1 1/2 lbs roasted chicken, removed from bone and skin
1/2 cup plain Greek yogurt
1/2 cup feta cheese, crumbled
To prepare the tabbouleh, bring chicken stock to boil. Pour over Bulgar and cover. Allow to set for about 15 minutes until the liquid i absorbed and Bulgar is tender. Add more chicken stock if Bulgar is not tender enough and let rest again. When Bulgar is tender and stock is completely absorbed add the tomatoes, , scallions, mint , parsley and cucumber to Bulgar. Toss until combined. In a small bowl add remaining ingredients and whisk until well combined. Pour over Bulgar mixture , salt and pepper , to taste and toss. Set aside. In a small bowl combine the yogurt and feta and mix well.
Place a softened tortilla down add about 1/2 cup tabbouleh to the center, 2 tablespoons yogurt feta mixture, top with arugula then chicken. Roll up like a burrito and wrap in parchment, refrigerate.
This may also be served warm leaving out the arugula.