Wholegrain Burritos with Seared Chicken & Toasted Quinoa Salad Recipe

This Old El Paso™ recipe makes 6 wholegrain burritos with seared chicken using our Salt Reduced Taco Spice Mix and Wholegrain Tortillas. Quinoa salad and flavourful ingredients like red capsicum, spring onions and avocado make this a Mexican meal worth cooking up.


  • 500 g chicken tenderloins
  • 1 Old El Paso™ Salt Reduced Taco Spice Mix
  • Olive oil spray
  • 1 tablespoon olive oil
  • 1 diced red capsicum
  • 1 cup red quinoa rinsed in cold water
  • 2 cups water
  • 1 finely chopped cucumber
  • 2 finely sliced spring onions
  • 2 cups chopped fresh herbs - mint, parsley, coriander
  • 125 g drained and rinsed canned chickpeas
  • Juice of an orange
  • Sea salt & black pepper to taste
  • 1 Old El Paso™ Wholegrain Tortillas (6pk)
  • 2 mashed avocados


  • Toss chicken in Taco Spice Mix to coat. Spray a non-stick pan lightly with olive oil spray. Cook chicken over a medium heat until cooked and golden brown. Remove from pan, cover and allow to rest before slicing thinly.
  • Heat olive oil in a saucepan over medium heat, add the capsicum and cook for a few minutes or until softened. Add the quinoa and water and bring to the boil. Cover and simmer over low heat for 15 minutes. Allow to cool for 10 minutes.
  • Combine quinoa with cucumber, spring onions, herbs and chickpeas. Dress with orange juice and season with salt & pepper.
  • For warm and soft Tortillas - open Tortilla pouch, throw away freshness sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds or remove from pouch, wrap in foil and heat in oven 180˚C conventional (160˚C fan forced) for 10 minutes. *Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
  • Fill the centre of your Tortillas with avocado and top with quinoa salad and chicken. Fold to create a deliciously healthy and hearty Burrito.