Grilled Vegetable Quinoa Wraps
Ingredients
The wraps
-
4
whole
wheat or gluten free wraps
The vegetables
-
1
whole
red onion, sliced thin
-
1
whole
red pepper, cut into ½ inch strips
-
1
small
zucchini, cut into 1 inch rounds
The dressing and fillings
-
1
tablespoon
extra virgin olive oil
-
1
cup
cooked quinoa
-
1
cup
alfalfa sprouts or sprout of choice
-
1
cup
baby spinach
-
½
cup
Plain Greek Yogurt or Tofu Mayo
-
1
tablespoon
Sriracha
-
2
tablespoons
Dijon mustard
-
2
teaspoons
minced garlic
-
½
teaspoon
fresh ground black pepper
Instructions
- 1. Preheat an indoor grill to medium-high heat.
- 2. In a medium bowl, toss the red onion, red pepper, and zucchini with olive oil.
- 3. Grill the vegetables for 6 to 8 minutes per side until tender and lightly browned.
- 4. Heat the tortillas in a dry skillet until pliable.
- 5. Spread 1 tablespoon of spicy mayonnaise on each tortilla.
- 6. Top each tortilla with spinach, sprouts, ¼ cup quinoa, and ¼ of the grilled vegetables.
- 7. Fold the bottom third of the tortilla over the filling and roll up tightly.
- 8. Cut the wraps in half on the diagonal and serve.
- 9. For the sauce, combine the ingredients in a small bowl and whisk together, then store in the refrigerator until ready to serve.
Nutrition Facts (estimated)
Servings
4
Calories
231
Total fat
7g
Total carbohydrates
33g
Total protein
9g
Sodium
402mg
Cholesterol
1mg
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