Chicken Pineapple Quinoa Wrap
Servings: 4
Calories: 195kcal
Ingredients
Quinoa tortilla ingredients
- 1 cup organic quinoa flour
- A cup of water
- A pinch of sea salt
Wrap contents
- 100 grams chicken thigh
- pineapple tidbits
- 25 grams diced carrots
- Feta cheese cubed
- 4 tbsp organic mayonnaise
- 1 small white onion minced
- dash of salt
- pinch of ground pepper
Instructions
Making the quinoa tortilla
- Mix all the ingredients in a bowl. Let the dough sit for a few minutes.
- Preheat a non-stick pan on low heat.
- Lightly oil the pan. Pour about three tablespoons of the quinoa batter.
- Let this cook until the edges of the wrap start to lift from the pan.
- Remove from the pan and let this cool.
Making the quinoa tortilla wrap
- Boil the chicken breasts for 20 minutes or until cooked. Once the chicken thighs are ready, remove from the pot and let these cool.
- While waiting for the chicken to cool down, mix all the ingredients in a large mixing bowl. Use a spatula to combine the ingredients very well.
- Now that the chicken breasts are cool use your hands to mince it. Discard chicken bones.
- Add the minced chicken breasts in the bowl. Use a spatula to mix everything well.
- Season this with salt and pepper.
- Spread a generous amount of chicken-pineapple on the quinoa tortilla. Fold and serve.
Nutrition
Calories: 195kcal | Carbohydrates: 10g | Protein: 19g | Fat: 14g | Fiber: 6g