Grilled Tex-Mex Chicken & Quinoa Wraps

These Grilled Tex-Mex Chicken & Quinoa Wraps are bursting with flavor and packed with wholesome ingredients. Perfect for a quick and satisfying meal!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 2 tablespoons Tex-Mex seasoning blend
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• 1 cup cooked quinoa
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• 1 cup corn kernels
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• 1 cup black beans, drained and rinsed
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• 1/2 cup diced tomatoes
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• 1/4 cup chopped fresh cilantro
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• 1 avocado, sliced
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• 4 large whole wheat or spinach tortillas
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• 1 cup shredded lettuce
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• 1/2 cup shredded cheddar cheese
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• 1/4 cup Greek yogurt or sour cream
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• Salt and pepper to taste
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• Cooking spray or olive oil
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Instructions:

Preheat grill to medium-high heat

Season chicken breasts with Tex-Mex seasoning, salt, and pepper

Grill chicken for about 6-8 minutes per side, or until fully cooked through

Remove from grill and let rest for a few minutes before slicing thinly

In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, and chopped cilantro

Toss to mix well

Warm tortillas on the grill for about 20-30 seconds per side, or until slightly toasted

Divide quinoa mixture evenly among the tortillas, leaving space in the center

Top each tortilla with sliced grilled chicken, avocado slices, shredded lettuce, shredded cheddar cheese, and a dollop of Greek yogurt or sour cream

Fold in the sides of the tortillas and roll tightly to form wraps

If desired, heat a grill pan or skillet over medium heat and lightly spray with cooking spray or olive oil

Place wraps seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy

Slice wraps in half diagonally and serve immediately