Wraps are in our menu once in awhile especially if there are plenty of veggies that haven’t been used and is sitting in my veggie drawer in the refrigerator staring at me slouched as if I’m being mean by not picking them. However the regular sautéed or grilled veggie wraps have become so common in our house that I find it boring to cook them myself. The idea of quinoa wrap striked me when some cooked quinoa also joined the veggies this time reminding me to put them to good use. I usually make a stir fry with veggies and quinoa and that became the filling for my wrap.
The wrap was definitely very filling and I had a hearty meal for my lunch today. The subtle taste of lemon with crunchy veggies, healthy edamame,and soft avocados were the perfect filling and I simply loved it. The filling can definitely be served as is without wrapping them in tortilla but they can also be wrapped and cut in to bite size pieces and be a great party pleaser. As quinoa is quite bland to taste, they blend very well with any mixed vegetables, tofu, mushrooms and also with any spice blend like curry powder, maybe? Oh, my imagination is running wild for my next wrap, what will be yours?
Heat oil in a pan, add white part of spring onions and saute for a minute. Add 1 Tbsp of ginger-garlic paste and saute them. Crumble hash browns (store-bought or homemade) and keep aside. Shredded hash brown can be used or alternatively boiled and mashed potatoes can also be substituted.
Add stir-fry vegetables, edamame and saute them for about 2 to 3 minutes. Add crumbled hash brown and saute them well.
Add cooked quinoa and 2 tbsp of low-sodium soy sauce. Mix well until well combined. Switch off flame, garnish with avocado, green part of spring onions, and lemon juice. Let it cool. Use this filling for the wrap.
- Quinoa (cooked) -- 1 cup
- Mixed vegetables (fresh or frozen) -- 1/2 cup
- Edamame (shelled, fresh or frozen) -- 1/2 cup
- Avocado -- 1 medium (cut in square pieces)
- Low-Sodium Soy Sauce -- 2 Tbsp
- Hash Brown --- 1/2 cup (shredded or boiled potatoes can be used)
- Sour Cream (fat free or original) -- 1 Tbsp
- Cooking Oil -- 1 tsp
- Spring Onions -- 1/2 cup (finely chopped with white part divided)
- Ginger-Garlic paste -- 1 Tbsp
- Juice of 1/2 lemon (about 1 to 1.5 Tbsp)
- Flour Tortilla (Any kind of tortilla/roti/paratha can be used)
- Hot Sauce --as needed (optional)
- Heat oil in a pan, add white part of the spring onions and saute for a minute. Now add ginger-garlic paste and saute another minute.
- Add mixed vegetables, edamame and stir fry them until the vegetables are fried and crunchy and not over cooked.
- Add hash brown, quinoa one after another and combine well. Add soy sauce and saute the filling in high flame for about 2 to 3 minutes. Garnish with spring onions, avocado, lemon juice and switch off flame.Let the filling cool slightly before using them in the wrap.
- To make the wrap, warm tortilla in microwave for 15 seconds or on a griddle until just slightly warm. Spread sour cream on tortilla, add filling just above line 1, add few drops of hot sauce, if using. Fold the tortilla covering the filling along line 1. Refer to image below. Now fold along line 2 and then line 3. With filling intact, roll the wrap tightly towards line 4.
- Hold the tortilla on both hands, now go on, what are you waiting for? Enjoy!!!
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