Chicken and bacon wraps

Chicken and bacon wraps
  • Serves: 4
  • Prep time: 15
  • Cook time: 30
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Try these chicken and bacon wraps with a side salad for a filling meal.


  • 30g dried couscous
  • 3 tbsp boiling chicken stock
  • 1 garlic clove, crushed
  • 100g baby leaf spinach
  • 1 tbsp chopped fresh thyme, plus sprigs to garnish
  • 2 level tbsp freshly grated Parmesan
  • 8 skinless and boneless chicken thighs
  • 8 back bacon rashers, visible fat removed
  • low-calorie cooking spray


  1. Light the barbecue for indirect medium heat
  2. Put the couscous in a bowl and pour over the stock. Stir in the garlic then cover and set aside for 5 minutes.
  3. Meanwhile, wash and drain the spinach the put it in a pan with just the water that clings to the leaves. Cover and cook over a gentle heat for 2-3 minutes until just wilted. Refresh under cold running water and drain. Squeeze dry using your hands then roughly chop and put it into a bowl with the thyme and Parmesan.
  4. Ruff up the couscous with a fork and stir it into the spinach. Season to taste and stir well.
  5. Open out the chicken thighs on a board. Divide the spinach and couscous filling between each thigh and roll them up again. Stretch each bacon rasher with the back of a knife to lengthen slightly then wrap a rasher around each chicken thigh to hold the filling in place.
  6. Spray with low-calorie cooking spray and barbecue over indirect medium heat for 20-25 minutes or until tender and cooked through, turning once. (Or cook in the over at 190°C/fan170°C/gas 5.)
  7. Scatter over the thyme sprigs and serve hot with our tasty barbecued sweet potatoes and lots of salad.

Tip: Leave out the Parmesan to make these irresistible wraps Free.

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