Soy-Ginger Chicken Quinoa Wraps
- Total Time: 30 mins
- Yield: 4 1x
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
- 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 and feta cheese.
- 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
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Frequently Asked Questions
Can these wraps be made ahead for lunches?
Yes — the excerpt specifically describes these as 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. The instructions say to 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?
The recipe explicitly offers both options: step 7 says “eat the salad as is or to make wraps” — the quinoa tossed with vegetables, feta, and soy-ginger dressing works well as a standalone bowl. For wraps, it goes into spinach tortillas with deli chicken or turkey and fresh spinach.
