Wrap up the taste of Morocco! A lean source of protein, canned chicken mixed with whole-wheat couscous blend well with the layers of flavor from sweet Mandarin oranges, savory olives, exotic spices and pungent herbs. Tip: to flavor the couscous, reserve the drained, vitamin C-rich, juices from the canned Mandarin oranges to use as part of the cooking liquid for couscous.

1 can (10 ounces) premium chunk chicken, drained and flaked
1 garlic clove, minced
1 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon olive oil
2 cups cooked whole-wheat couscous
1 can (6 ounces) Mandarin oranges, drained and cut up
1/2 cup chopped, fresh mint
1/2 cup canned, sliced olives (black or green)
1/4 cup slivered almonds, toasted
1/4 cup green onion 4 (10-inch) flour tortillas

In a medium bowl, season chicken with a mixture of garlic, ginger, cinnamon and cumin. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly. Combine chicken with couscous, oranges, mint, olives, almonds and green onion; toss gently with fork to mix. Warm the tortillas.* Spread equal portions of the couscous-chicken mixture on the bottom half of each tortilla, leaving room on the edges. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling. *To make them more pliable before wrapping, warm tortillas:

·Microwave oven: 10 to 15 seconds on high heat

·Oven: 3 to 5 minutes at 350ºF in aluminum foil

·Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet

Calories 530;Total fat 20g; Saturated fat 4g; Cholesterol 35mg; Sodium 590mg; Carbohydrate 60g; Fiber 6g; Protein 28g