Photo of Chicken quinoa meatball wrap by WW

Chicken quinoa meatball wrap

6
4
3
SmartPoints® value per serving
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, or to taste

Shredded carrot(s)

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

Fresh lime(s)

½ item(s), juiced

Olive oil

1 tsp(s)

Soy sauce

1 tbsp(s)

Table salt

1 pinch

Black pepper

1 pinch

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.