Ingredients

The following ingredients have 4 Servings
  • 4 whole wheat or gluten free wraps
  • 1 red onion (sliced thin)
  • 1 red pepper (cut into ½ inch strips)
  • 1 small zucchini (cut into 1 inch rounds)
  • 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

Instruction

  • Heat an indoor grill to medium high heat. In a medium bowl toss red onion, red pepper and zucchini with olive oil. Grill for 6 to 8 minutes per side, or until tender and lightly browned.
  • Heat tortillas in a dry skillet until they are pliable. Spread 1 tablespoon spicy mayonnaise on each tortilla. Top with spinach, sprouts, ¼ cup quinoa and ¼ of the vegetables. Fold the bottom 1/3 of the tortilla over the vegetables and roll up tightly. Cut in half on the diagonal and serve.
  • Sauce: Combine ingredients in a small bowl and whisk together. Store in the refrigerator until ready to serve.