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.