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1. Rinse the quinoa. Bring the water and half of the salt to a boil, stir in the quinoa, cover, reduce to low, and cook until tender and the water is absorbed, about 15 minutes. Fluff and spread on a tray or plate to cool completely.
1 cup Quinoa,
2 cup Water,
0.4 tsp Salt
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2. Toss the cooked chicken breast with the buffalo sauce, olive oil, and a few grinds of black pepper until evenly coated. Let it cool to room temperature, then chill so the filling stays firm and the tortillas do not get soggy.
1.2 lb Cooked chicken breast,
0.5 cup Buffalo sauce,
1 tbsp Olive oil,
0.5 tsp Black pepper
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3. Whisk the plain Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, the remaining salt, and the remaining black pepper until smooth and thick.
0.8 cup Plain Greek yogurt,
1 tbsp Lemon juice,
1 tsp Dried dill,
0.5 tsp Garlic powder,
0.5 tsp Onion powder,
0.4 tsp Salt,
0.5 tsp Black pepper
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4. Finely chop the celery. Lay out the large flour tortillas and divide the baby spinach, cooled quinoa, buffalo chicken, celery, and reduced-fat shredded cheddar cheese across the centers. Spoon the plain Greek yogurt dressing over the filling, keeping it centered rather than spreading it to the edges.
1 cup Quinoa,
1.2 lb Cooked chicken breast,
0.8 cup Plain Greek yogurt,
4 piece Celery,
4 cup Baby spinach,
1 cup Reduced-fat shredded cheddar cheese,
4 piece Large flour tortillas
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5. Fold in the sides of each large flour tortilla, roll tightly into burritos, and wrap each one firmly. Refrigerate for at least 1 hour before serving or storing; they hold well cold for up to 4 days.
