Mexican Chicken Quinoa Tortilla Wraps

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

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