Super delicious and flavorful Mexican Chicken Quinoa Tortilla Wraps made with kidney beans, quinoa, sweet corn, chicken and chipotle paste. My go-to easy lunch or dinner.

Mexican Chicken Quinoa Tortilla Wraps
I love these Mexican wraps because they are freezer-friendly and perfect for batch cooking. They are also suitable to take on picnics or camping.
This recipe is so versatile; you can add or replace any ingredients you like. My secret ingredient in this recipe is the chipotle paste; it is made from smoked jalapeño chillies and has a smoky, sweet taste with a kick of heat. It pairs SO well with all the ingredients, providing a delicious taste.

Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Cooked quinoa: I use cooked quinoa for this recipe.
- Kidney beans: Remember to drain the kidney beans.
- Sweet corn: I use canned sweet corn, you can use frozen if you want. However, remember to drain them before using them as well.
- Chipotle paste: This is the star of the recipe; It adds a great smoky flavour to the mixture.
- Lime juice: Adding lime juice gives a zingy flavour to the mixture.
- Chicken: I also like adding some cooked chicken for protein to this quinoa wrap. You may use any leftover chicken you have. You can skip the chicken to make this dish vegetarian.
- Sour cream: Using sour cream lends the richness of cream to any sandwich or wrap. You can also use it to serve with this wrap.
- Corn tortillas: They are nutritious & healthy. Feel free to use wheat or gluten-free tortillas.
- Other ingredients: I also use fresh cilantro and spring onion.

How to Make Mexican Chicken Quinoa Tortilla Wraps?


- In a large mixing bowl, mix together the quinoa, kidney beans and sweet corn with the chipotle paste and lime juice.
- Roughly chop the chicken, spring onion and coriander. Then add them to the mixture.
- Add the quinoa and salt, stir.
- Spread a tablespoon of the sour cream in the middle of each tortilla and top with 2-3 tablespoons of the quinoa mixture.
- Serve with extra sour cream.
Recipe Tips
- You can heat the tortillas and also add some cheese if you like before heating it up, and then add the quinoa mixture if you prefer.
- Make sure to mix all the ingredients until they are well combined.

Variations
- You may also wrap the quinoa mixture with lettuce making it Mexican quinoa lettuce wrap.
- Substitute kidney beans with any other type of beans like black or white beans.
How To Serve
- Serve it as a salad: I serve it without tortilla, warm or cold, and I add some chopped avocados or radishes.
- Side dish: I like to pair it with Pasta with Breadcrumbs or Summer Couscous Salad.
- Taco filling: I Add some shredded mozzarella or cheddar cheese to my Mexican chicken quinoa for a delicious taco filling.

Storage
To store: I store these Mexican wraps in the refrigerator for up to 4 days.
To freeze: I recommend you freeze just the filling for about 2-3 months. You can heat it in the microwave right before serving.
Recipe FAQs
You can substitute quinoa with millets, brown or white rice. Cooked brown rice is the best substitute for this recipe.
Yes, the Mexican quinoa mixture is versatile; you can use it as stuffing for your sandwiches or even for burritos.
You can use any type of quinoa for this recipe, depending on your preference. Red and black quinoa has a chewier texture which is great for salads.
All you have to do is to skip the chicken and sour cream. You can just lime wedges to serve with extra kidney beans for added protein or any type of bean-based on your choice.

More Lunch Recipes
- Cheese and Pickle Sandwich
- Avocado Egg Sandwich
- Fish Finger Sandwich
- Asian Sloppy Joe Sandwich
- Shrimp Salad Sandwich
- Toasted Breakfast Burritos
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Recipe Card
Mexican Chicken Quinoa Tortilla Wraps
Equipment
Ingredients
- 225 g cooked quinoa
- 400 g tin kidney beans , drained
- 200 g sweet corn tin , drained
- 1 chipotle paste
- 300 g cooked chicken
- 2 spring onion
- ¼ cup fresh coriander
- 4 tablespoon sour cream, plus extra to serve
- 8 corn tortillas
- 1 tablespoon lime juice
Instructions
- In a large mixing bowl, mix together kidney beans and sweet corn with the chipotle paste and lime juice.400 g tin kidney beans, 200 g sweet corn tin, 1 chipotle paste, 1 tablespoon lime juice
- Roughly chop the chicken, spring onion and coriander and add them to the mixture.300 g cooked chicken, ¼ cup fresh coriander, 2 spring onion
- Add the quinoa and salt, stir.225 g cooked quinoa
- Spread a tablespoon of the sour cream in the middle of each tortilla and top with 2-3 tablespoons of the quinoa mixture.4 tablespoon sour cream, plus extra to serve, 8 corn tortillas
- Serve with extra sour cream.
Beth says
I tried this Mexican wrap recipe, and I loved it. I added some chopped avocado and spinach. Amazing and easy lunch.
Eleanor says
So delicious and spicy, I love these wraps. I definitely will make them again.