Protein Power Wraps

Start by cooking quinoa according to package directions. Make sure and wash quinoa thoroughly before cooking. Approximately ½ cup dry quinoa should make 1½ cup cooked quinoa.While quinoa is cooking, cook chicken strips. In a cast iron or non-stick skillet over medium-high heat, add 1 tablespoon canola oil and give the pan a whirl.Once the skillet is hot enough, add chicken using tongs or a fork and let sear for 5 minutes on one side. Season chicken with salt and pepper.After 5 minutes or until chicken develops a nice brown color, turn over on the other side using a clean fork and sear for 3-5 minutes or until chicken is thoroughly cooked through (165 F internal temperature).Transfer onto a plate and set aside.To make the edamame spread, combine cooked edamame, olive oil, lemon juice, garlic cloves, salt and fresh basil to a blender or food processor and pulse to combine.Edamame spread should be clumpy but without large chunks of garlic or edamame present. If using a blender, you may have to scrape the sides using a spatula a few times to get the right consistency.Next, wash and cut kale leaves and red bell pepper slices using a knife.To assemble each wrap, lay down a tortilla and add toppings in the following order: ½ cup edamame spread, ¼-1/3 cup quinoa, 1 handful kale leaves, slices of 1 chicken tenderloin strip, and red bell pepper slices.Roll each wrap and eat immediately or if making ahead of time cover in aluminum foil and refrigerate up to 24 hours.