Quinoa Guacamole Chicken Wraps Food

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

Steps:

• Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
• If the corn still has a chill, microwave it for about 1 minute.
• Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

CHICKEN AVOCADO WRAPS

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

QUINOA GUACAMOLE CHICKEN WRAPS

Steps:

• After slicing the chicken breasts into thin cutlets, cook over medium heat until golden brown and set aside.
• Cook the quinoa at the same time by boiling water and simmering, covered, for about 15 minutes.
• Prep the veggies by quartering the cherry tomatoes, chopping the onions, cleaning out the avocado.
• Make the guacamole by mixing the salt, avocado, onions, and cherry tomatoes.
• When the quinoa is done, add it into the guacamole and add in the olive oil and balsamic vinegar, to taste.
• Spread the quinoa guacamole mixture onto your wraps, add in the chicken and some arugula and enjoy!

CHICKEN QUINOA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
• Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
• Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

GUACAMOLE CHICKEN WRAPS

Steps:

• Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 inches of edges. Roll up tightly.