ZESTY SUMMER WRAPS

ZESTY SUMMER WRAPS

Ingredients:
(Makes 2 wraps)

½ cup dry quinoa
1 cup veggie or chicken broth (or water)
2 large, “burrito size” tortillas
Several tablespoons hummus (about ¾ small container from Trader Joe’s)
¼ red bell pepper, julienned
8 baby carrots, julienned
¼ red cabbage, chopped
Handful fresh spinach leaves
¼ red onion, julienned
Mango-mustard salad dressing (or other fruity, vinegar-based dressing) to taste
[Optional: ½ can cooked chicken]

Directions:

1. Cook quinoa according to package (generally 2-to-1 ratio broth/water to quinoa) and set aside.
2. Tear spinach leaves into a large bowl.
3. Add cabbage, onion, and carrots.
4. Drizzle dressing over mixture and stir well.
5. Stir in cooled quinoa and let mixture sit a while, preferably a half-hour or so. [Optional: add chicken]
6. Spread hummus over one side of each tortilla.
7. Put half of veggie mixture on one edge of tortilla, leaving either end empty (about an inch or two on each end).
8. Roll tortilla until mixture is wrapped, fold in each end and continue rolling.
9. Cut in half and serve with extra hummus and dressing for dipping.

Notes:

*Great for picnics.
*Cut in quarters or smaller for preschoolers, and serve lots of extra dip.
*Surprisingly filling, even without meat.
*Kids can help by stirring veggies with dressing or spreading hummus on tortillas.