Made with homemade balsamic vinaigrette, this wrap brings together some of my favourite flavour combinations and ingredients. The quinoa, soaked in balsamic vinaigrette, disperse the aromatic flavour through the wrap.
|4||Dempster's Original Tortillas|
|2||Maple Leaf Prime Naturally® Portions Chicken Breasts|
|cooked||and thinly sliced|
|1/2 cup||Shredded lettuce|
|1/2 cup||Olive oil|
|1/4 cup||Balsamic vinegar|
|1 tsp||Dijon mustard|
|1||Clove garlic minced|
|null||Salt and pepper to taste|
In a medium sized saucepan, add 1 cup of water with 1/2 cup quinoa. Bring to a boil, then simmer and cover for 12-15 minutes. Set aside to cool. Drain off any excess water.
To make balsamic vinaigrette: combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Put lid on the jar and shake vigorously until thoroughly combined.
Stir balsamic vinaigrette into quinoa.
Spread 2 or 3 tablespoons of the quinoa mixture on each tortillas. Top with chicken, cucumber, sectioned orange pieces and lettuce.
Roll up tortillas, secure with a toothpick and serve.
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