Buffalo Chicken Quinoa Wrap


Adding quinoa to your buffalo chicken wrap is a GAME CHANGER. It soaks up all of that yummy buffalo flavor and creamy homemade ranch and serves as a blanket for all those fresh produce flavors.

Warm or cold this wrap is delicious!

I like to warm the filling up slightly and drizzle it with extra buffalo sauce or my homemade ranch dressing.

If you're looking to save a few carbs or make it a lighter meal you can sub the tortilla for a bed of greens and add some extra dressing. I like to do a combo... eat the wrap over the extra greens so you have a second meal with what falls out of the wrap onto the greens!


Buffalo Chicken Quinoa Wrap

10 Servings | Cook time: 20 minutes | Prep time: 10 minutes

Notes: The heart healthy quinoa in this makes it a nutrient dense, filling and delicious meal. You could omit sub the wrap for a big bowl of greens and extra dressing!


Ingredients:

  • 3 cups or 300g celery, diced

  • 2 cups cherry tomatoes, quartered

  • 5-10 cups romaine lettuce, chopped

  • 1/2 cup hot sauce

  • 2 cups or 100g red onion, diced

  • 2 lb skinless boneless chicken breast, diced

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • Optional: 1/2 tsp buffalo seasoning

  • 1 cup quinoa, dry

  • 2 cups water

  • 10 wraps, multigrain tumaros, siete tortillas or carb smart tortillas are some of our favorites

  • 5 oz bleu cheese crumbles

  • 5 servings ranch dressing, recipe below

Directions:

  1. Preheat oven to 350F. Season chicken with salt, pepper and buffalo seasoning (I use franks red hot buffalo and original seasoning blends). Heat a cast iron skillet over medium heat and spray with nonstick olive oil spray. Sear chicken for 2-3 minutes until golden brown. Flip and sear another 2-3 minutes.

  2. Drizzle the chicken with a few tablespoons of hot sauce and transfer to the oven to bake for 15 minutes until cooked through or an internal temperature of 165F.

  3. While the chicken is cooking, prep the quinoa. I like to cook mine with 1 part quinoa to 2 parts water in an instant pot at high pressure for 1 minute before allowing to naturally release. You can also cook on the stove over low for 10-15 minutes. Once cooked and all of the liquid is absorbed, fluff with a fork and set aside.

  4. Remove the chicken from the oven and set aside to cool.

  5. In a large bowl combine celery, tomatoes, red onion, quinoa, chicken, bleu cheese crumbles, hot sauce and 5 servings ranch dressing.

  6. Scoop 230g chicken mixture onto a tortilla. Top with chopped romaine. Tightly roll the tortilla into a burrito by tucking in the sides and rolling around the filling and lettuce. For a lower carb option add extra lettuce and serve as a salad instead of in a tortilla.


 

Screenshot/Printer Friendly Version:


Homemade Ranch Dressing:


 

Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition provided for both chicken mixture and then the full burrito on a #Tumaros wrap.


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