During the summer I can not seem to get enough of wraps. This unique variation of a sandwich has a variety of options to indulge in. When the summer heat kicks in and I want a light bite, I generally like to visit Protein Bar. However, their prices aren’t always comparable to my budget. Additionally, the nearest location is downtown in the middle of chaos. To cure my craving for their Buffalo Chicken Wrap, I headed to my nearest grocery store and picked out a few items to re-create this delicious meal.
Buffalo Chicken tends to be a popular food item at parties, Super Bowl gatherings and more. It only made sense to figure out a way to enjoy this staple item in a more health conscious way. With this super simple recipe, you will not have to spend too much time fussing in the kitchen. Plus, with quinoa as a filling your belly should be satisfied for awhile. Here is the recipe:
INGREDIENTS
- 4 Chicken Tenderloins
- 2 cups of water
- 1 cup of premium quinoa
- Cucumber
- 1 Celery rib
- Carrots (julienne cut)
- Mission Spinach Wraps (flavor optional)
- Feta Cheese
- Frank’s Red Hot Buffalo Sauce
- Blue Cheese Dressing (optional)
DIRECTIONS
- Pre heat the oven to 350 and bring 2 cups of water to a boil on medium high heat.
- For easy clean up, line baking pan with aluminum foil. Place 4 tenderloins on pan.
- While waiting for the water to come to a boil, dice the cucumber, celery and julienne carrots (if needed).
- Add quinoa to boiling water and put the chicken in the oven
- Cook quinoa like rice. Chicken should be cooked until no longer pink
- After throughly cooked removed rice from stove and chicken from the oven
- Let chicken cool then dice in small squares
- In a large mixing bowl, add quinoa, diced vegetables, chicken, Frank’s Red Hot Sauce (your desired amount) and a couple of drops of Blue cheese dressing.
- Mix well
- Fill tortilla wraps with quinoa mixture and feta cheese. Fold and serve. Enjoy!
For an added touch, put wrap on an indoor grill or panini maker for 30 seconds.
What’s your favorite restaurant dish that you like recreating at home? Let me know how this recipe turned out for you and make sure you post a drool-worthy picture.
Xo,
Nekia
