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5
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Mexican Chicken Quinoa Tortilla Wraps
SO delicious and flavorful Mexican Chicken Tortilla Wraps made with kidney beans, quinoa, sweet corn, chicken and chipotle paste. My go-to easy lunch or dinner.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner, Lunch
Cuisine:
Mexican
Servings:
8
servings
Calories:
254
kcal
Author:
Radwa
Equipment
Saucepan
Mixing bowl
Kitchen knife
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.
Notes
Make sure to mix all the ingredients until they are well combined.
Nutrition
Serving:
1
serving
|
Calories:
254
kcal
|
Carbohydrates:
35
g
|
Protein:
17
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
51
mg
|
Potassium:
460
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
185
IU
|
Vitamin C:
3
mg
|
Calcium:
54
mg
|
Iron:
3
mg