Soy-Ginger Chicken Quinoa Wraps
- Total Time: 30 mins
- Yield: 4
Description
These wraps are perfect for back-to-school because they can be made ahead of time, ready to go for lunches, after-school snacks and busy weeknight dinners.
Ingredients
Units
- 1 cup (185 g) quinoa, cooked
- 2 ears of corn, cooked with corn removed from cob
- 3 tomatoes, chopped
- 1 cucumber, chopped
- 1/4 of a red onion, chopped
- 1/4+ cup (30 g) feta cheese
- Pinto or garbanzo beans, optional
- Cilantro, shredded, optional
- 2 tbsp (30 ml) Soy-Ginger (or other) dressing, to taste
- Spinach, rinsed and patted dry
- Turkey or chicken deli meat
- Spinach tortillas
Instructions
- Cook the quinoa according to the package instructions.
- Place the corn in a pot of water and bring the water to a boil.
- After a minute, put a lid on the pot and remove the pot from the heat, letting the corn simmer until done.
- Remove the cooked corn from the water and let cool until you can hold it to cut the corn off of the cob. (Or, if using already-cooked, leftover corn on the cob, slice the corn off of the cob.)
- Toss the quinoa with the veggies, feta cheese, and the beans and cilantro, if using.
- Add dressing to taste – just enough for some flavor without making it soupy.
- Eat the salad as is or to make wraps, spoon some quinoa salad down the center of a spinach tortilla and top with slices of deli chicken or turkey and spinach.
- Cut the wrap in half or slice into pinwheels for an appetizer.
- Wraps can be made ahead of time, tightly-wrapped with plastic wrap and refrigerated.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 320
If You Liked This Recipe, You’ll Love These
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- Quick Chicken Curry
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
Frequently Asked Questions
Can these wraps be made ahead for lunches?
Yes — I love these for back-to-school because you can make them ahead of time, ready to go for lunches, after-school snacks, and busy weeknight dinners. Wrap the assembled wraps tightly in plastic wrap and refrigerate. The quinoa salad component also keeps well on its own for a day or two before wrapping.
Can I serve the quinoa salad on its own, or does it have to be wrapped?
Both options work great — eat the salad as is, or make wraps. The quinoa tossed with vegetables, feta, and soy-ginger dressing is delicious as a standalone bowl. For wraps, spoon it into spinach tortillas with deli chicken or turkey and fresh spinach.
