A wrap made out of quinoa? Impossible, you say, that’s crazy talk. Well my friends, it is not only possible, it is AWESOME. You won’t believe me until you have made one yourself. So I dare you. I double dog dare you to make this wrap. It will blow your mind.
Really, the sky is the limit here. Anything you can put in a wrap, you can put in this. I have filled them with almond butter and banana, steamed kale and daiya cheese, and hummus and lettuce. You can use chicken salad, roast beef and horseradish sauce, peanut butter and jelly. Whatever floats your boat…The wraps also make a great lunchbox item.
The other great thing about these wraps is that you can make a bunch of them when you have some time and store them in the fridge in a container or a ziplock bag. They will last for about a week. Pull them out as you need them and heat them up in a toaster oven, warm them in a pan or eat them cold.
Quinoa is a gluten-free grain, a wonderful food and should be incorporated into your diet wherever you can. Not only is quinoa nutrient dense, it has high levels of flavonoids and phytonutrients which make it a powerful anti-inflammatory food. The other wonderful thing about quinoa is that it is protein rich so it keeps you feeling fuller longer. It gets an A+ in my healthy cook book.
Quinoa wraps
Ingredients:
- quinoa - 1 cup uncooked
- water - 3/4 cup
- vanilla extract - 1/4 tsp
- salt - Pink Hamalya
- coconut sugar - 1/2 tsp (or any sweetener you prefer)
- non-stick spray oil -
Instructions:
Rinse the quinoa well. Much of the bitterness can be eliminated by a good rinse.
Put the quinoa, water, vanilla, salt, and sugar in a blender and blend until smooth. It should have the consistency of thin pancake batter.
Put a thin coat of non-stick spray oil in a 9-inch frying pan and add 1/3 of the batter while the pan is still cool. The quinoa cooks so fast, the only way to ensure a smooth wrap is to start it off in a cool pan. Spread the batter around with a rubber spatula until it covers the surface of the pan. Turn the burner onto a medium-high heat. It will take a few minutes for the pan to warm up and start cooking the quinoa.
The wrap is ready to be flipped when the underside gets a nice toasted look to it. It takes about 5 minutes. Flip it and cook the other side until it gets the same toasted look.
Take it out and transfer to a plate or a paper towel.
When you go to make the second wrap you need to cool the pan down. I run it under cold water for a few minutes. Gave it a quick wipe and then start the process all over again.
I make one crowd pleaser with cheese. I use a dairy free cheese called Daiya (which I love. It tastes good and it melts well). I just sprinkled some on and fold the wrap in two.
A little guacamole and some berries round it out to a nice lunch. My 3 year- old gobbles them up.
Another favorite is with Applegate roasted chicken and avocado with a side of strawberries.
Miss Tapp,
I’m loving you right about now as Quinoa has become as staple and I was wondering if a wrap could be made out of this.
I loved these wraps, they were yummy and very easy to make. I liked it with daiya cheese but also with some maple syrup (like a pancake).