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LA Chop Quinoa Radicchio Wraps

March 1, 2022
by
All the best fresh, Italian ingredients stuffed into some bitter, bright purple radicchio with quinoa, double the cheese, and so much flavor: these LA Chop Quinoa Radicchio Wraps are the perfect healthy lunch or dinner!
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All the best fresh, Italian ingredients stuffed into some bitter, bright purple radicchio with quinoa, crispy chickpeas, double the cheese, and so much flavor: these LA Chop Quinoa Radicchio Wraps are the perfect healthy lunch or dinner!

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We’ve all heard of the LA Chop. It’s the famous, celebrity-endorsed, and extremely pricey salad that holds a permanent spot on the menu of the Beverly Hills Hotel Restaurant. It’s iconic. Filled with crunchy bitter lettuces, some classic “Italian sub” style meats and cheeses, and tons of fresh veggies, there’s a reason this salad has been so hyped. It’s seriously so freaking good. That being said, in lieu of trying to re-make this already amazing salad, I decided to take my own spin on it — a spin that’s a bit more fun, a bit more hearty, and a whole lot cheaper than a $40 salad. It’s a win win. Hence, these LA Chop Quinoa Radicchio Wraps were born… and, I have to say, they’re probably going to be my new obsession for the Spring!

All the best fresh, Italian ingredients stuffed into some bitter, bright purple radicchio with quinoa, double the cheese, and so much flavor: these LA Chop Quinoa Radicchio Wraps are the perfect healthy lunch or dinner!

The breakdown…

These LA Chop Quinoa Radicchio Wraps are honestly one of the quickest, easy recipes out there. Plus, they’re SUPER customizable, and can even be made ahead of time. Really, there’s nothing bad about these wraps. Eat them for lunch, eat them for dinner, eat them for a snack… or even all of the above. You have to make them. To start off this quick recipe, I like to get that quinoa rolling. You could use couscous, brown rice, or even farro for this dish. Personally, I love using quinoa (red or white) for a gluten free option… but any grain works. Likewise, you could totally leave the starch out for a grain-free option, but the dish may not be as hearty and satiating. You do you, though!

All the best fresh, Italian ingredients stuffed into some bitter, bright purple radicchio with quinoa, double the cheese, and so much flavor: these LA Chop Quinoa Radicchio Wraps are the perfect healthy lunch or dinner!

the chickpeas…

Either way, you definitely want to add some chickpeas into the mix. Chickpeas are an excellent source of plant-based protein, and really make these LA Chop Quinoa Radicchio Wraps satisfying. While you already have that bulk from the quinoa, and could even add chicken to the mix, the chickpeas really pull this dish together. Still, I’m not crazy about raw chickpeas — I’m just not. If you’re a fan, you could totally leave your chickpeas raw. Personally, however, I love getting them nice and crisp with a few seasonings before throwing them into the mix. They’re absolutely delicious! 

that vinaigrette…

The next step to this LA Chop Quinoa Radicchio Wraps recipe is to make that vinaigrette. This is really your traditional Italian meets Greek vinaigrette… with a few On Annie’s Menu spins, of course. Simply go in with some red wine vinegar for a bit of sweet tartness with some full bodied olive oil for a nice bit of subtle flavor. You could even add in some white wine vinegar for a bit more depth in flavor — I just wanted to keep this recipe as minimal ingredient as possible. Easy is the name of the game with this one! Likewise, tahini or hummus would be delicious mixed into this vinaigrette. The world is your oyster!

All the best fresh, Italian ingredients stuffed into some bitter, bright purple radicchio with quinoa, double the cheese, and so much flavor: these LA Chop Quinoa Radicchio Wraps are the perfect healthy lunch or dinner!

With that base, go in with some honey to balance out that tartness. You could also do pure maple syrup or some sugar. Then, I love all the dried herbs and spices. Sumac is my recent obsession. Like I literally douse it on everything. If you aren’t familiar, it’s a bit of an acidic seasoning that is used often in Middle Eastern cuisine. It’s my absolute favorite (hence my Garlic Chicken is covered in it!!). With the addition of some dried oregano and dried dill weed the flavor is absolutely out of this world. Don’t skimp on the seasonings for a good vinaigrette!!!

the optional chicken…

Once your vinaigrette is all good to go, the next step is to throw in all the good fix-ins. You already have your quinoa in the mix to bulk things up and add some protein. Still, if you would like, you could also go in with some chicken. If you would like to add in chicken, this is how I recommend you prepare it: Start by seasoning two thinly sliced chicken cutlets with salt, pepper, dried oregano, dried dill, and garlic powder. Heat 2 tbsp oil in a skillet or pot over medium high heat. Once hot, add the chicken and sear for 1-2 minutes on each side. Then, toss in broth, water, or white wine to cover the chicken. Bring the liquids to a boil, then cover with a lid. Reduce the heat to medium. Cook for 10-15 minutes, or until cooked through and juicy. Then, remove the chicken from the skillet and finely dice it into ½ inch cubes. Pour out the liquids, then return the chopped chicken to the skillet. Finish it with 2 tbsp worcestershire sauce and 1 tbsp soy sauce. This simple method never disappoints, but it’s also not necessary with this recipe… especially since you have some salami and chickpeas in this recipe already. But, go with your preference!

all the good freshness…

Now that you have some heartiness in there, go ahead and all in all the fun stuff — the fresh flavor, if you will. Add in a whole pint of cherry tomatoes, a bit of diced cucumbers, some pepperoncinis, and some red onion. You’ve got the juicy, the crunch, the tangy, the fresh. Check check check and check. You could also throw some kalamata olives, fresh herbs (mint would be delicious!), or spinach into the mix, but don’t skip on the veggies. You could even double up on the amount of veggies in this one and make it more of a greens-based salad (as opposed to a wrap), yet it’s so delicious stuffed in the radicchio, if you ask me.

how to serve them up….

The last bit of the filling for these LA Chop Quinoa Radicchio Wraps is to throw in all the cheese. This is definitely not the recipe for anti-dairy people… it’s just not. With both fresh mozzarella and sharp provolone cubes in the mix, everything comes together so well. You just need that creamy bit to contrast all of those sharp tangy flavors. Then, mix everything up and get to stuffing that radicchio! I love radicchio for this LA Chop Quinoa Radicchio Wraps recipe, as that’s the traditional bitter lettuce from the LA Chop salad. Still, if it’s too much for your taste buds, you could totally sub in an iceberg lettuce or even a butter lettuce. You could even do a tortilla or pita! Either way, just get those wraps stuffed to the brim with all those good flavors and get to eating. Oh, and top them off with some pine nuts, too! Whether you eat these for lunch, dinner, or even a snack… eat the filling as a salad or as a wrap or sandwich… or even leave out the quinoa, chickpeas, or the chicken, this dish is sure to be a winner. It’s truly the best!

I hope you love these LA Chop Quinoa Radicchio Wraps as much as I do! Let me know what you think in the comments below:))

LA Chop Quinoa Radicchio Wraps
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LA Chop Quinoa Radicchio Wraps

Recipe by Annie PatrickCourse: Main Course, Lunch, Dinner, StarterCuisine: American, FusionDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

All the best fresh, Italian ingredients stuffed into some bitter, bright purple radicchio with quinoa, double the cheese, and so much flavor: these LA Chop Quinoa Radicchio Wraps are the perfect healthy lunch or dinner!

Ingredients

  • ½ cup quinoa, prepared according to package

  • 1 15 oz can chickpeas, rinsed and drained

  • 1 tbsp garlic powder

  • ½ cup red wine vinegar

  • ⅓ cup olive oil

  • 2 tsp honey

  • 1 tsp dried oregano

  • 1 tsp dried dill

  • 1 + 2 tsp sumac

  • Salt and pepper, to taste

  • 1 pint cherry tomatoes, quartered

  • ¾ cup sliced pepperoncini

  • 4 persian cucumbers, finely diced

  • ½ a red onion, finely diced

  • ¾ cup thick cut salami, diced (can leave out for vegetarian)

  • 6 oz baby pearl mozzarella balls, halved

  • ½ cup provolone cheese, finely diced (or a sharp white cheddar)

  • ½ cup fresh herbs, such as mint, parsley, or basil

  • optional: 2 chicken breasts, finely diced*

  • 3-4 large heads radicchio, pulled apart into lettuce cups (or another lettuce variety if radicchio is too bitter for you!)

  • Toasted pine nuts or pepitas, to garnish

Instructions

  • Prepare your quinoa according to its package.
  • Pat your chickpeas dry. In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, toss in the chickpeas and sauté for 4-5 minutes, or until they get slightly crisp. Then, mix in the first 1 tsp of sumac, the garlic powder, and a pinch of salt and pepper. Remove from heat.
  • In the bottom of a large bowl, whisk the red wine vinegar, remaining ¼ cup olive oil, honey, dried oregano, dried dill, 2 tsp sumac, salt, and pepper. Toss in the cherry tomatoes, pepperoncinis, cucumber, red onion, salami, mozzarella, provolone, and chicken, if using. Then, mix in the chickpeas and quinoa.
  • Stuff each piece of radicchio with some of the salad. Garnish with pine nuts or pepitas. Serve and enjoy! (a hot honey drizzle over top is also delicious!)

Notes

  • If you would like to add in chicken, this is how I recommend you prepare it: Start by seasoning two thinly sliced chicken cutlets with salt, pepper, dried oregano, dried dill, and garlic powder. Heat 2 tbsp oil in a skillet or pot over medium high heat. Once hot, add the chicken and sear for 1-2 minutes on each side. Then, toss in broth, water, or white wine to cover the chicken. Bring the liquids to a boil, then cover with a lid. Reduce the heat to medium. Cook for 10-15 minutes, or until cooked through and juicy. Then, remove the chicken from the skillet and finely dice it into ½ inch cubes. Pour out the liquids, then return the chopped chicken to the skillet. Finish it with 2 tbsp worcestershire sauce and 1 tbsp soy sauce.
  • Tahini or hummus would be delicious mixed into the vinaigrette, as well… As would 1-2 tbsp of white wine vinegar. 
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