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1
For the chicken: Preheat your grill to 400 F. While the grill is heating make a simple marinade for your chicken by combining a splash of olive oil, salt and pepper in a shallow bowl.
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2
Place your chicken in your marinade and let it sit in the fridge until your grill is hot.
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3
When the grill is ready place your chicken on it and grill for 15 minutes, turning halfway through.
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4
For the mushroom quinoa filling: Rinse the quinoa in cold water.
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5
Add the coconut milk and the quinoa into a sauce pot.
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6
Bring it to a boil and then reduce heat to a simmer for 15 minutes to cook.
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7
While the quinoa cooks, add the Earth Balance butter to a pan and heat over medium heat.
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8
Once the butter has melted add your mushrooms.
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9
Cook low and slow for 5-7 minutes.
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10
Add the soy sauce for extra flavor.
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11
When the quinoa is cooked, add it to your mushrooms.
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12
Add a dash of salt and pepper, a splash of half of a lime and stir to combine.
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13
For the peanut tofu sauce: Combine your peanut butter, tofu, minced garlic clove, hot sauce and a splash of rice wine vinegar in the food processor.
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14
Blend until smooth and creamy.
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15
For the assembly: When your chicken is cooked, shred it with two forks or you can cut it into strips.
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16
Put your mushroom quinoa in a bowl.
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17
Wash and dry your lettuce leaves and place them on a plate.
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18
Assemble your wraps, and dip it in the peanut tofu sauce.
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19
We like to add the carrots, cucumber and a splash of lime on top!
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20
Enjoy!
