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Mexican 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 choice

Instructions

  1. Add 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.
  2. 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.

  3. 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.

  4. 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!