1largesweet potatoes - steamed or baked and cut into pieces
1largecorn - roasted
1canblack beans - cooked
2cupsquinoa - cooked
½cupgoat cheese
1smalliceberg lettuce
4piecesflour tortillas - 4-inch
FOR THE MINT AND CILANTRO DRESSING:
1cupmint - fresh mint leaves
1cupcilantro (coriander) - fresh cilantro leaves
1smallred pepper flakes
1teaspoonground ginger
1teaspoonground cumin
Instructions
Cook chicken, or you can use rotisserie chicken if you need a quick meal.
Cook sweet potatoes in the microwave or oven, cut into 1-inch cubes or smaller.
Cook corn and black beans, and red quinoa according to directions. You can use any type of quinoa, but I prefer the red with this for flavor combination purposes.
While all the food is cooking, prepare the mint and cilantro dressing. Take the mint, cilantro leaves, and chili pepper and blend in the food processor. Add water a little at a time until the mixture is smooth. I used over ⅓ cup water and used the smoothie setting on my blender. Once finished, pour dressing into a bowl and add the ginger and cumin powder.
Assemble your wrap by taking all the ingredients and place atop the whole wheat tortilla. For a gluten-free version, skip the whole wheat wrap.
Want to add mayo? Just mix together your choice of mayo and the mint/cilantro sauce!