Healthy Chicken Wrap Recipe
Check out my a Peruvian Chicken Wrap Recipe. Make it gluten-free just by eliminating the wheat wrap or substitute with a gluten-free wrap.
Ingredients
FOR THE CHICKEN WRAP:
1 pound ground chicken (minced chicken)
1 large sweet potato - steamed or baked and cut into pieces
1 large corn - roasted
1 can black beans - cooked
2 cups quinoa - cooked
½ cup goat cheese
1 small iceberg lettuce
4 pieces flour tortillas - 4-inch
FOR THE MINT AND CILANTRO DRESSING:
1 cup mint - fresh mint leaves
1 cup cilantro (coriander) - fresh cilantro leaves
1 small red pepper flakes
1 teaspoon ground ginger
1 teaspoon 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!
Nutrition
Calories: 761kcalCarbohydrates: 98gProtein: 46gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 111mgSodium: 245mgPotassium: 1867mgFiber: 17gSugar: 7gVitamin A: 13639IUVitamin C: 11mgCalcium: 181mgIron: 9mg
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