Are you ready to transform your ordinary meal into a culinary adventure? These Grilled Tex-Mex Chicken and Quinoa Wraps are not just a recipe—they're a passport to a world of mouthwatering flavors that will transport you straight to the vibrant streets of Southwest cuisine. Packed with protein, bursting with fresh ingredients, and offering a perfect balance of smoky, zesty, and hearty elements, these wraps are about to become your new go-to meal that will impress both family and friends!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Tex-Mex
Serves: 4 servings
Ingredients
- 1 lb chicken breast, grilled and sliced
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 4 large tortillas
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
Instructions
- Prepare the chicken by seasoning with salt, pepper, and Tex-Mex spice blend. Preheat grill or grill pan to medium-high heat (around 400°F).
- Grill chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
- While chicken is cooking, prepare quinoa according to package instructions. Typically, rinse quinoa, combine with water in a 1:2 ratio, and simmer for 15 minutes until fluffy.
- Drain and rinse black beans. If using frozen corn, thaw and drain excess moisture.
- Warm tortillas briefly on the grill or in a skillet to make them more pliable.
- Assemble wraps by laying out tortillas and layering with cooked quinoa, sliced grilled chicken, black beans, and corn.
- Top with fresh salsa and chopped cilantro. Fold sides of tortilla and roll tightly into a wrap.
- Optional: Lightly grill or toast the assembled wraps for 1-2 minutes to seal and add crispy texture.
- Slice diagonally and serve immediately with extra salsa or lime wedges on the side.
Tips
- Chicken Perfection: Use a meat thermometer to ensure your chicken reaches exactly 165°F for safe, juicy results. Let it rest after grilling to retain maximum moisture.
- Quinoa Pro Tip: Rinse quinoa thoroughly before cooking to remove its natural bitter coating. Toast it lightly in a dry pan before adding water for enhanced nutty flavor.
- Flavor Boost: Experiment with homemade Tex-Mex seasoning by mixing chili powder, cumin, paprika, garlic powder, and a pinch of cayenne for extra kick.
- Wrap Technique: Warm tortillas slightly to prevent cracking. When rolling, fold in the sides first to create a tight seal and prevent filling from falling out.
- Make-Ahead Magic: Prep components in advance. Grilled chicken and quinoa can be stored separately in the refrigerator for quick assembly during busy weeknights.
- Customization Station: Offer additional toppings like avocado, sour cream, or hot sauce so everyone can personalize their wrap.
- Grill Master Move: For extra flavor, brush tortillas with a light olive oil before final grilling to achieve a crispy, golden exterior.
Nutrition Facts
Calories: 512kcal
Carbohydrates: 65g
Protein: 47g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 110mg
