Crispy Chicken (or tofu) Wraps

Two things I always keep on hand: canned black beans and quinoa (and chocolate covered almonds). 

I love quinoa, and I love my rice cooker. Using a rice cooker is so easy it's amazing - just dump in the quinoa, turn it on, and forget about it until the rest of your meal is prepared. 

Additional tips: you can sub veggy or chicken broth instead of water for flavor, add lemon juice or other seasonings - just experiment!


I found my first trial recipe through Pinterest (the absolute best thing to distract me during Taxation of Gifts and Estates).  These yummy wraps were adapted from this recipe.  They are fast, easy, and packed with protein. 

Vegetarian? I subbed tofu for chicken the other day and it was just as good!


On to the good stuff: 

Ingredients

• 1 cup cooked quinoa (healthier rice substitute)
• 1 cup cooked, shredded chicken (running short on time? Buy a precooked chicken from the store and plan out one other chicken recipe for two nights of meals!)
• 1 can black beans, rinsed and drained
• 1 green onion, finely chopped (go all the way up the green)
• 1/2 red or green pepper, diced
• 1/4 cup chopped fresh cilantro
• 1 Tbs lime juice
• 1/2 Tbs chili powder
• 1/2 tsp garlic salt
• 2 cups shredded cheese
• Light sour cream 
• One sliced avocado  
• 6 burrito-sized whole wheat tortillas

Directions to Make 6 Wraps

• Mix quinoa with chili powder, cumin, garlic salt, and lemon juice.  Stir in rinsed and drained black beans.  
• Mix together the chopped red pepper, cilantro, and green onion 
• Sprinkle cheese over tortillas, leaving 1/2-inch border around edges.  Dot the sour cream down the center. 
• Then arrange rice and black bean mix, pepper mix, and chicken down the center.  
• Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.  
• Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.
• Transfer to a plate, serve with sliced avocado on top.