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Grilled Tex-Mex Chicken and Quinoa Wraps

Flavorful grilled chicken, quinoa, veggies, and a spicy Tex‑Mex sauce rolled in whole wheat tortillas.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 whole wheat tortillas
  • 1 lb boneless chicken breast
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 cup cooked quinoa
  • 1 red pepper sliced thin
  • 2 cups spinach
  • 1 avocado sliced
  • 4 oz sharp cheddar cheese grated
  • 1/4 cup fresh cilantro
  • 1/2 cup ketchup
  • 1 tbsp taco seasoning for sauce
  • 2 tsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp chipotle in adobo
  • 3 tbsp fresh chopped cilantro
  • 1/2 lime lime juiced
  • pinch salt and pepper to taste

Instructions

  • Preheat the grill to medium-high heat.
  • In a medium bowl, combine the chicken, 2 tablespoons olive oil, and 1 tablespoon taco seasoning; toss to coat evenly.
  • Grill the chicken 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice into strips.
  • Meanwhile, make the Tex‑Mex sauce: in a bowl, whisk together 1/2 cup ketchup, 1 tablespoon taco seasoning, 2 teaspoons brown sugar, 1 teaspoon smoked paprika, 1 teaspoon chipotle in adobo, 3 tablespoons chopped cilantro, and the juice of 1/2 lime; season with salt and pepper to taste.
  • Warm the tortillas in the microwave 20–30 seconds or briefly in a hot skillet until pliable.
  • Assemble each wrap: lay a warmed tortilla flat, place a layer of spinach toward one end, top with about 1/4 cup cooked quinoa, and drizzle a few tablespoons of the Tex‑Mex sauce over the quinoa.
  • Add one quarter of the sliced grilled chicken, a few slices of red pepper and avocado, sprinkle with 1 ounce grated cheddar, and add some fresh cilantro leaves.
  • Fold the sides over the filling and roll the tortilla tightly from the filled end to enclose.
  • Place the wraps on the preheated grill and cook 2 minutes per side, until lightly charred and warmed through; remove and cut in half if desired.
  • Serve the wraps with remaining Tex‑Mex sauce for dipping.

Equipment

  • Grill or Grill Pan
  • Mixing Bowls
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Spatula or tongs
  • microwave or skillet (for warming tortillas)

Notes

  • Use a grill pan if you don’t have an outdoor grill.
  • Let the chicken rest before slicing to keep it juicy.
  • Adjust chipotle amount for desired spice level.
  • Warm tortillas briefly to prevent tearing when rolling.