About this recipe
Quinoa and chicken in a wrap travel better than a bowl. The grain soaks up lemon and stays put when you roll.
Warm the tortillas so they fold without cracking. Keep the yogurt light so the wrap does not go soggy.
Cool the chicken a minute before rolling if you are packing lunch. Hot filling steams the tortilla soft.
CHICKEN
Step 1
Pat chicken dry. Season both sides with salt, pepper, and garlic powder.
Step 2
Heat oil in a skillet over medium-high. Cook chicken until golden and 165°F in the thickest part, about 5 to 6 minutes per side. Rest 3 minutes, then slice thin.
FILLING
Step 3
Toss quinoa with lemon juice, herbs if using, and a pinch of salt. Warm tortillas in a dry skillet over medium for 20 to 30 seconds per side until pliable.
WRAP
Step 4
Spread 2 tablespoons yogurt on each tortilla. Add quinoa, sliced chicken, and cucumber. Roll tightly, tucking the sides. Slice in half and serve.
Tips
Use leftover cooked quinoa straight from the fridge. Cold grain rolls cleaner than hot, steamy quinoa.
Wrap in parchment if packing. It holds the roll together and keeps the tortilla from getting sticky.
Swaps
Flour tortillasWhole wheat tortillas
Same size; slightly denser chew and more fiber.
QuinoaCooked brown rice
Same volume; slightly stickier when rolled.
Equipment
Large skillet · Instant-read thermometer · Knife
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