The filling also reheated really well, as I discovered having the left overs for lunch the next day. The peri peri coating the chicken gives the wraps a perfect little hint of heat. Feel free to increase or decrease the amount you use to suit your tastes.
Peri Peri Chicken and Quinoa Wraps
400 g Chicken breast, cut into thick slices
4 Tbsp Peri Peri Sauce
1 Cup Quinoa, rinsed
2 Cups Chicken stock
1 tsp cumin
1 tsp paprika
1 red or green bell pepper, diced
1 red onion, diced
1 Cup spinach leaves
1 Cup grated cheese
4 wholemeal tortillas/wraps
1. Place the peri peri in a bowl and toss through the chicken to coat well. Set aside to marinade for a while.
2. Prepare the quinoa by bringing a sauce pan containing the quinoa, stock, cumin, and paprika to a simmer, cover and simmer for 15 to 20 minutes, until the of the stock is absorbed.
3. Heat a cast iron skillet over a high heat. Grill the chicken for about 3 minutes each side, or until cooked through. Cut into smaller slices.
4. Place 1/4 of the quinoa, chicken, spinach, and cheese in each wrap and place until the grill for a couple of minutes, until the cheese is melted.