Romaine Spring Chicken Wraps


  • ! package romaine
  • 1 lb thin chicken breasts, sliced
  • 2 cups frozen peas, thawed
  • 2 cups red quinoa
  • 4 radish, sliced thin
  • 1/4 cup chopped chives
  • 2 tablespoons fresh dill
  • 1 lemon; juiced
  • 1/2 cup herb goat cheese
  • 2 tablespoon olive oil
  • sea salt/cracked pepper

*chicken broth or vegetable broth can be used to prepare your quinoa for extra flavor

Prepare your red quinoa according to the package ahead of time, I let mine get to almost room temperature.


Heat oil on medium high.  Salt and pepper the chicken, then saute for 3-5 minutes.  Stirring often until almost cooked throughout.   Add your lemon juice, chives and dill.  Continue to cook for 3-5 minutes.  Or until chicken is completely done.

028Add in your peas.


Remove from heat.  Allow to sit for 5 minutes.  Stir in your quinoa.



Spoon into your romaine ‘boats’.  Top with goat cheese and radishes.


Leave a Comment

Scroll to Top