Mexican Chicken Quinoa Salad WrapsJune 29, 2016 By Spices in My DNA Leave a CommentFacebook1TwitterPinterest134Jump to Recipe Print Recipe I made the perfect lunch for us. It’s super healthy, high in protein, filling, and can make it in advance which is SO crucial for busy people. I absolutely love the filling by itself too, or on a bed of greens. Incredibly versatile. Plus, you can never get enough Tex-Mex flavors..am I right?! Avocado is mandatory, as always. It doesn’t brown very much, even when you make it in advance because of the lime juice! If you’re vegetarian, you can sub the chicken for more black beans or quinoa.This recipe has SO much flavor and TEXTURE. I love it. It definitely isn’t a #saddesklunch like I know we’ve all had before. ? Save I am obsessed with these Ezekiel wraps I found at Trader Joe’s. I am a huge fan of their sprouted breads that you can find in the freezer section of most health foods stores, but these wraps are a total game changer! PrintMexican Chicken Quinoa Salad Wraps Course Lunch Cuisine Mexican Prep Time 35 minutes Cook Time 15 minutes Total Time 50 minutes Servings 4 -6 Author Molly (Spices in My DNA)Ingredients For the FILLING: 1 lb. chicken breasts 1 tsp. chili powder 1 tsp. cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. salt 1/4 tsp. pepper olive oil 1 c. cooked quinoa (about 1/3 c. uncooked) 1 15 oz. can black beans, drained and rinsed 1 c. corn (fresh or frozen) 1/2 c. diced cherry tomatoes 2 scallions, thinly sliced 1 avocado, diced For the DRESSING: 1/3 c. nonfat plain Greek yogurt juice of 1 lime 1/3 c. chopped cilantro 1/4 tsp. salt 1/4 tsp. pepper For the WRAPS: your favorite tortillas (I used Ezekiel sprouted grain tortillas) hummus for spreading spinach or greens of your choiceInstructionsAdd chili powder, cumin, garlic powder, onion powder, salt, and pepper to a small bowl. Mix to combine. Season chicken with mixture. Heat a large skillet over medium/high heat and add a little drizzle of olive oil. Cook chicken for 4-5 min on each side, depending on how thick the breasts are, until cooked through. Set aside to cool and then chop into bite size chunks.While chicken is cooling, make the dressing. Combine Greek yogurt, lime, cilantro, salt, and pepper in a small bowl and mix to combine. Set aside.Combine cooked quinoa, black beans, corn, cherry tomatoes, scallions, and chicken in a large bowl. Toss, and then fold in avocado. (I like to squirt a little lime juice on the avocado by itself before adding it in). Pour dressing over mixture and toss to combine.To assemble wraps, spread with a tablespoon or two of your favorite hummus, then add a handful of spinach or greens of your choice. Top with a cup or so of the chicken quinoa mixture and roll tightly into a wrap. Secure with toothpicks, cut in half, and enjoy! Save What are some of your favorite lunches to pack for work?Related Posts:Salmon, Broccoli, and Lemon Chickpea Pasta with…Favorite Kale SaladPumpkin Bites with Brown Butter Glaze
