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PrintRed Quinoa & Chicken Rice Tortilla Wraps
Quinoa (pronounced keen-wa) is an ancient grain originally cultivated by the Incas in the Andes Mountains of South America. The red quinoa, rich in fibre and high in protein, is perfect in this fresh, light salad. Featuring a slight Asian kick courtesy of a hit of ginger, honey, and Hoisin sauce, these wraps are perfect for a light summer meal. If you can’t find red quinoa, feel free to substitute with regular quinoa.
Quinoa (pronounced keen-wa) is an ancient grain originally cultivated by the Incas in the Andes Mountains of South America. The red quinoa, rich in fibre and high in protein, is perfect in this fresh, light salad. Featuring a slight Asian kick courtesy of a hit of ginger, honey, and Hoisin sauce, these wraps are perfect for a light summer meal. If you can’t find red quinoa, feel free to substitute with regular quinoa.
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Red Quinoa & Chicken Rice Tortilla Wraps
1 1/2 - 2 cups
boneless, skinless chicken breast(s), chopped
375 - 500 mL
2 cups
water
500 mL
1 cup
red quinoa
250 mL
2 tsp
olive oil
10 mL
2 cloves
garlic, minced
2 cloves
2
green onion(s), sliced
2
1 Tbsp
ginger, fresh, minced
15 mL
1 cup
beets, grated
250 mL
1 cup
peas, frozen
250 mL
1/4 cup
hoisin sauce, gluten free
60 mL
1/4 cup
light mayonnaise
60 mL
2 tsp
honey
10 mL
1/4 cup
cilantro, fresh, minced
60 mL
6
brown rice tortillas
6
Preparation
Serves 6
Cook time :
20 min
|
Preparation time :
10 min
Red Quinoa & Chicken Rice Tortilla Wraps
1
Chop cooked chicken and set aside.
2
Toast quinoa over medium-high heat in a non-stick skillet for 2 minutes. Shake it and move it around with a wooden spoon so it doesn't burn.
3
Add quinoa to water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes or according to package directions. Cook until grain is tender and liquid is absorbed. Turn off heat and set aside to cool.
4
Heat oil over medium high heat in a non-stick skillet. Add minced garlic, green onion, minced ginger, grated beet and peas. Sauté over medium high heat for 3 minutes or until softened. Remove from heat. Stir together with chicken and quinoa in a medium bowl.
5
In a small bowl mix together Hoisin sauce, mayonnaise and honey. Stir into quinoa vegetable mixture along with the minced cilantro.
6
To make wraps place 125 mL or ½ cup of filling into centre of each tortilla. Fold in edges and roll up.
