Print
stacked pollock fish burger wrap
How to Make...

Easy Quinoa Chipotle Pollock Fish Burger Wrap

These Quinoa Chipotle Pollock Fish Burger Wraps make for a quick and easy weeknight dinner. Prep some of the ingredients 2-3 days before or use leftovers from fajita night and you’ve got yourself the quickest dinner with very little cleanup. Gluten-free friendly.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 wraps 1x
  • Scale:

Ingredients

  • 4 Dr. Praeger’s Black Bean Chipotle Pollock Burgers
  • 4 wraps (gluten-free if needed)
  • lettuce greens
  • 1 cup cooked quinoa
  • sliced bell peppers (cooked or raw, about 1 whole)
  • 1/2 small red onion, diced
  • chopped cilantro
  • 1 large ripe avocado, pitted, fleshed and sliced (or guacamole)
  • dressing (I like a salsa ranch or something similar)
  • freshly squeezed lime

Instructions

meal prep tip: prepare quinoa and bell peppers ahead of time. You can slice bell peppers up and use raw or sautéed. 

  1. Prepare Dr. Praeger’s Black Bean Chipotle Pollock Burgers according to package instructions.
  2. Meanwhile, get out the rest of the ingredients for the wraps.
  3. Assemble the wraps: Lay wrap on flat surface then add a small handful of lettuce. Add about 1/4 cup of cooked quinoa, a few slices of bell peppers, diced red onion, the burger (chopped if you’d like), sprinkle of cilantro, dressing, avocado slices and a squeeze of fresh lime juice.
  4. Carefully fold ends of wrap in and roll until closed – secure with toothpick if needed. Dig in!

Nutrition Information:

  • Serving Size: 1 wrap
  • Calories: 463
  • Sugar: 5
  • Sodium: 296
  • Fat: 17
  • Saturated Fat: 2
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 65
  • Fiber: 12
  • Protein: 5
  • Cholesterol: 0