Red Quinoa & Chicken Rice Tortilla Wraps

Chop cooked chicken and set aside.

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.

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.

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.

In a small bowl mix together Hoisin sauce, mayonnaise and honey. Stir into quinoa vegetable mixture along with the minced cilantro.

To make wraps place 125 mL or ½ cup of filling into centre of each tortilla. Fold in edges and roll up.