Thursday, 7 August 2014

Tex Mex Chicken Quinoa Wraps



4 tortillas

450g chicken breast
2 tbsp olive oil
1 tbsp taco seasoning (cumin, paprika, chilli powder, salt and pepper)
1 cup cooked quinoa
1 red pepper, thinly sliced
2 cups spinach

1 avocado, sliced
100g cheddar cheese, grated

4 tbsp fresh coriander, chopped
1/2 cup ketchup
1 tbsp taco seasoning

2 tsp brown sugar
1 tsp smoked paprika
1 tsp chipotle in adobo
3 tbsp fresh coriander, chopped
1/2 lime, juiced


  1. Combine the chicken, olive oil and taco seasoning and toss together. Grill the chicken for 6-7 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then slice into strips and set aside.
  2. To make the sauce, mix together all the ingredients in a small bowl.
  3. To assemble the wraps, warm the tortillas, then add some spinach towards one end of each wrap, followed by the quinoa and a drizzle of the sauce. Layer over the chicken, red pepper and avocado. Sprinkle the cheese and coriander on top.
  4. Roll up the wraps tightly and grill for two minutes on each side. Serve with the remaining sauce.

Recipe from Half Baked Harvest

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