Fun little breakfast that I made for Dylan! I used a little black food coloring on the frosted mini wheats for faces and then added some blue food coloring to the yogurt!
1 Ole Xtreme low carb wrap
3oz store bought rotisserie chicken – shredded
1/4cup precooked tricolor quinoa
7 red grapes – halved
7grams crumbled feta cheese
5grams chopped pecans
2tbsp fat free greek yogurt – plain or vanilla (I used vanilla because I like the extra sweetness)
1tsp fresh lemon juice
1tsp olive oil
1/2tsp vinegar (I used pomegranate)
Fresh ground pepper
Handful of spring mix
In a small bowl mix together the yogurt, oil, vinegar & lemon juice until well combined – add fresh ground pepper to taste. In a separate bowl mix together the chicken, grapes, pecans and quinoa. Pour the sauce over the chicken mixture and stir until evenly coated. Season with some more pepper or salt if you choose. You’ve probably noticed by now that I RARELY add salt to dishes, it’s just a personal preference. Lay the tortilla flat & layer with the spring mix, chicken mix & then feta cheese. Roll up tightly and cut!