Chicken quinoa meatball wrap
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
In a bowl, combine the cooked quinoa and the chicken with the garlic, onion, cayenne, salt, and pepper and form into meatballs.
Ingredients
Reduced fat corn tortilla
1 item(s)
Cooked quinoa pasta
¼ cup(s)
Garlic powder
¼ tsp(s)
Onion powder
¼ tsp(s)
Cayenne pepper
1 pinch(es), or to taste
Shredded carrots
¼ cup(s)
Shredded red cabbage
¼ cup(s)
Fresh mixed greens
1 cup(s), large handful
Fresh mint leaves
2 tbsp(s), 2 to 3 leaves
Cilantro
1 tbsp(s), 2 to 3 sprigs
Lime
½ wedge(s), juiced
Olive oil
1 tsp(s)
Soy sauce
1 tbsp(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Olive oil cooking spray
5 spray(s)
98% fat free uncooked ground chicken breast
4 oz
Instructions
1
In a bowl, combine the cooked quinoa and the chicken with the garlic, onion, cayenne, salt, and pepper and form into meatballs.
2
In a nonstick pan treated with cooking spray, brown the meatballs in the pan, turning as needed, until fully cooked. Set aside.
3
In another bowl, combine the salad ingredients and herbs and toss with the lime juice, olive oil, and soy sauce until well combined.
4
To assemble the tortilla wrap, place the tortilla on a work surface, arrange the meatballs over the salad and roll up, beginning at the rounded end. Cut in half.
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