Ingredients (makes ~8 Burritos)
- 8 Large Whole Wheat Tortillas
- 2 Lean Chicken Breasts (no skin)
- 1 Cup Un-cooked Quinoa
- 1 Cup Black Beans
- 1/3 Cup Capers
- 1 Bell Pepper
- 1/3 Cup Salsa
- Romain Lettuce Head
- Olive Oil
- Salt + Pepper
- 1/2 Sliced Avocado
- 1/2 Cup Feta Cheese
- Hot sauce
Start the quinoa cooking first, because this will take the longest to cook. Even though you only need a little for the burrito, you might as well use a cup of uncooked quinoa so you can have the leftovers as a snack later.
Cut or pound the chicken so it is just under an inch thick, then marinate or brush with olive oil, and grind a ton of pepper and some salt on both sides. Grill it using your desired technique. Once it’s cooked, cut up the chicken into tiny bite sized pieces.
Heat the beans in the microwave for about 30-60 seconds, until they are hot. Dice your bell pepper into little chunks, and shred half of the head of lettuce. Toss all filling ingredients into a bowl and mix it up! Like I said, you wont use all the quinoa, try throwing in a cup and add more if you want. You can add the cheese and/or avocado here, or mix in some salt and pepper too.
Warm your tortilla in a pan on high heat, or directly on the stove top to get some nice flame charring. Make sure it doesn’t get to crunchy though. Spoon in as much filling mix as you can fit. Fold the tortilla in half and use the top flap to "pull" the filling tight against the fold. Fold the sides over, and then roll the burrito up! Garnish with extra salsa or hot sauce if desired.
Serving Size: 1 Burrito Wrap
Sat Fat 2g