Chicken quinoa meatball wrap
1 pinch(es), or to taste
¼ cup(s), raw
Shredded red cabbage
1 cup(s), large handful
Fresh mint leaves
2 Tbsp, 2-3 leaves
1 Tbsp, 2-3 sprigs
½ item(s), juiced
Extra virgin olive oil
98% fat-free uncooked ground chicken breast
- In a bowl, combine the cooked quinoa and the chicken with the garlic, onion, cayenne, salt, and pepper and form into meatballs.
- In a nonstick pan treated with cooking spray, brown the meatballs in the pan, turning as needed, until fully cooked. Set aside.
- In another bowl, combine the salad ingredients and herbs and toss with the lime juice, olive oil, and soy sauce until well combined.
- To assemble the flatbread wrap, place the flatbread on a work surface, arrange the meatballs over the salad and roll up, beginning at the rounded end. Cut in half.