Red Quinoa & Chicken Rice Tortilla Wraps
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 210 g serving||Amount|
|Saturated Fat||1 g|
|Per 210 g serving||% Daily Value|