Tropical Quinoa Lettuce Wraps with Chicken

We decided to try our hand at some more summer recipes this weekend. The original recipe for tropical quinoa lettuce wraps can be found here but we added some minor tweaks to it such as adding some baked chicken.

Here is how ours went (makes 8-10 wraps): 

Tropical Quinoa and Wrap: 

1/2 cup quinoa

1 cup chicken broth 

2 avocados (diced)

2 mexican mangoes (diced)

1 head iceberg lettuce (as opposed to butter lettuce, because butter lettuce is more expensive)

Quinoa Dressing: 

Juice of 2 limes

2 tbsp olive oil

2 tbsp cider vinegar (as opposed to red wine vinegar)

honey to taste 

1/2 tsp paprika

1/2 tsp salt

1 tsp sesame oil 

Chicken: 

3-4 chicken breasts

onion powder, garlic powder, sea salt, pepper, rosemary and oregano

Procedure:

1. Preheat oven to 350-400 degrees then simmer quinoa and chicken broth in medium heat for 10-15 minutes until quinoa is cooked. Once quinoa is cooked, fluff with a fork and let it cool. 

2. Evenly coat the chicken breasts with onion powder, garlic powder, sea salt, pepper, rosemary and oregano (or whatever seasoning and herbs you have will do). Bake in preheated oven for 30 minutes or until chicken is not pink inside.

3. Combine all the ingredients for the dressing in a separate bowl and mix. Once the quinoa cools to room temperature, combine it with the diced avocado and mangoes. 

You should get something that looks like this. 

4. Pour half the dressing in the quinoa + fruit mixture and mix. Then pour the other half and mix again, making sure that the mixture does not get too liquid-y.

5. Chop off the bottom of the iceberg lettuce head and carefully wash and peel lettuce. One head might make about 10-15 wraps. 

6. Once the chicken finishes baking, remove and slice into small strips.

The resulting three components to the lettuce wraps: iceberg lettuce head peeled and washed + baked chicken strips + tropical quinoa mixture. 

Then take a lettuce leaf, take a scoop of the delicious quinoa mixture and place as much chicken as you want on top. Roll/wrap up the lettuce around its filling and the lettuce wrap is ready to eat! These wraps will take an estimated 30-45 minutes to make, accounting for multitasking and waiting for the chicken to bake, and have now received the hammer and potato seal of approval. Enjoy! 

Voila! Tropical Quinoa Lettuce Wraps with Baked Chicken