1-First, prepare the marinade by mixing 2 tablespoons olive oil, 3 tablespoons soy sauce, 2 garlic cloves (pressed), 1 teaspoon fresh ginger (grated or 1/4 teaspoon dried ginger powder), and 1/2 tablespoon sesame oil in a small bowl. Coat the 2 large boneless, skinless chicken breasts evenly and refrigerate for 20 minutes while you get the vegetables ready.

2-Cooking the Chicken and Quinoa: Heat a skillet over medium heat, add the chicken with some of the marinade oil, and sauté until browned and fully cooked. Let the chicken rest for 5 minutes, then slice it thinly on the diagonal. Meanwhile, rinse quinoa until the water runs clear, then cook 3/4 cup dry quinoa with 1 1/2 cups filtered water using a rice cooker or on the stove, without salt or butter. Cool the cooked quinoa to room temperature before using, as this keeps the wraps from getting soggy.

3-For the peanut dipping sauce, combine 3/4 cup low-fat sesame ginger dressing (or gluten-free alternative) with 2 tablespoons creamy peanut butter, mixing well. Top with 1/3 cup chopped peanuts if desired. Serve all prepared ingredients on a platter, including the lettuce, cooked quinoa, sliced cucumbers, sliced carrots, fresh cilantro, sliced chicken, and peanut sauce.

4-Assemble the wraps by layering a lettuce leaf with quinoa, chicken strips, sliced vegetables, and cilantro, then drizzle with the peanut sauce. If you’re looking for more chicken-based ideas, check out our easy chicken spaghetti recipe for another quick meal option. This step-by-step approach ensures even apartment dwellers can whip this up in about an hour of total time, including 50 minutes for preparation and 10 minutes for cooking.