INGREDIENTS
Wraps
- 4 whole wheat tortillas
- 1 pound boneless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 cup cooked quinoa
- 1 red pepper, sliced thin
- 2 cups spinach
- 1 avocado, sliced
- 4 ounces sharp cheddar cheese, grated
- 1/4 cup fresh cilantro
- Spicy Tex Mex Sauce
- 1/2 cup ketchup
- 1 tablespoon taco seasoning
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle in adobo
- 3 tablespoons fresh chopped cilantro
- 1/2 lime, juiced
- pinch of salt + pepper
INSTRUCTIONS
- Preheat your grill to medium high heat.
- In a medium size bowl combine the chicken, olive oil and taco seasoning. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes slice the chicken into strips. Set aside.
- To assemble the wraps create and assembly line of ingredients (spinach, quinoa, spicy Tex-Mex sauce, sliced chicken, sliced red pepper, sliced avocado, cheddar cheese and cilantro). Warm the tortillas in the microwave for 20 to 30 seconds. Working with one tortilla at a time lay the spinach towards one end of the tortilla, place about 1/4 cup of the quinoa on top of the spinach and then drizzle a few tablespoons of the Tex-Mex sauce over the quinoa. Layer 1/4 of the sliced chicken on top and the add a few slices of the red pepper and avocado. Sprinkle with cheddar cheese and add a few fresh cilantro leaves.
- To roll the wrap, fold the sides over the line of food and then roll the tortilla tightly up. Place the wraps directly on the preheated grill and grill for two minutes and then turn ad grill the other side for two minutes. Remove from the grill and if desired cut in half. Serve with remaining sauce.
- To make the sauce combine all ingredients in a bowl and mix well. Season to taste. Use in the wraps and then serve with the wraps for dipping.
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