Quinoa Bacon Club Wrap
Ingredients
The wraps
-
⅓
cup
barbecue sauce (gluten free)
-
⅔
cup
skinny ranch dressing
-
6
pieces
gluten free or whole wheat tortillas (warmed)
-
1
cup
cooked quinoa
-
6
ounces
cooked turkey or tempeh bacon (crumbled)
-
6
ounces
Monterey Jack Cheese (grated or Daiya)
-
½
cup
grape tomatoes (quartered)
-
1
piece
red bell pepper (seeded and diced)
-
½
cup
pitted black olives (diced)
-
3
cups
iceberg lettuce (shredded)
-
1
piece
avocado (peeled, pitted and diced)
The dressing
-
⅓
cup
buttermilk
-
½
cup
Greek yogurt
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
Worcestershire sauce
-
2
tablespoons
fresh chives (minced)
-
2
tablespoons
fresh parsley (minced)
-
2
cloves
garlic (minced)
-
¼
teaspoon
cayenne pepper
Instructions
- Combine barbecue sauce and ranch dressing in a small bowl.
- Spread a spoonful of the dressing over each tortilla.
- Divide the quinoa and bacon among the tortillas.
- Top with cheese, tomatoes, red pepper, olives, lettuce, and avocado.
- Drizzle with additional dressing, roll up tightly, and secure with toothpicks.
- Make the dressing by whisking together the dressing ingredients in a small bowl and refrigerate until using.
Nutrition Facts (estimated)
Servings
6
Calories
385
Total fat
24g
Total carbohydrates
23g
Total protein
20g
Sodium
1182mg
Cholesterol
53mg
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