Herb Chicken, Quinoa, and Veggie Wraps
Herb chicken, quinoa, and veggies mixed with hummus and basil pesto in a tasty wrap. These wraps are easy to make and have a great flavor with the combination of sautéed orange and green peppers and arugula with chicken seasoned with Herbs de Provence.
Ingredients
- 1.25 lbs chicken breasts- I like to use the thinly sliced chicken breasts for this recipe.
- 2 tablespoons olive oil divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon Herbs de Provence
- 1/2 green pepper seeded and cut into strips
- 1/2 orange pepper seeded and cut into strips
- 1 cup arugula
- 1/2 cup quinoa super grain blend
- 2 tablespoons hummus
- 2 tablespoons basil pesto
- 1/4 cup Parmigianno Reggiano or Parmesan cheese
- 4 10- inch tortillas
Instructions
Chicken
- Preheat oven to 350℉. Place chicken breasts in baking dish and brush with 1T olive oil.
- Season with salt and pepper and Herbs de Provence.
- Bake for 18-22 minutes, or until juices run clear.
- Cut into thin strips and set aside.
Quinoa
- Once chicken is placed in the oven, cook quinoa per manufacturer's instructions on package and then set aside.
Veggies
- Heat 1 tablespoon olive oil in stainless steel pan at medium heat.
- Add green and orange pepper strips to pan and cook for 5-8 minutes or until tender, stirring often.
- Add arugula, reduce heat to medium low and stir just until arugula begins to wilt.
- Remove from heat.
Wraps
- To arrange wraps, lay out tortilla and spread hummus on tortilla leaving 1/2 inch border on right side. Add chicken strips, 1/4 cup quinoa, cheese, basil pesto, and veggies.
- Roll up tortilla and cut into 2 halves with serrated knife.
- Enjoy!