Thursday, August 23, 2012
Chicken and Quinoa Burritoes
I saw a quinoa burrito on the menu at one of our favorite coffee shops in Edmonds so I searched until I found this recipe which sounded similar. We all loved these. Perfect for our picnic at the beach in Edmonds.
4 burrito-size whole-wheat tortillas, warmed
1 cup shredded rotisserie chicken, warmed
1 cup black beans, rinsed and warmed
1 cup cooked quinoa or brown rice
1 cup grated Monterey Jack
1 cup fresh cilantro sprigs (didn't have so I left out)
1/2 cup low-fat Greek yogurt
1 avocado, sliced
1 cup corn salsa (Trader Joes brand is yummy)
Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, Monterey Jack, cilantro, yogurt, and avocado.
Roll into burritos and serve with the salsa.