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Thai Quinoa Salad Wraps
Rini
Thai Quinoa Salad Wrap made with Quinoa, Peppers and red cabbage.
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Snack
Cuisine
Asian
Servings
6
Wraps
Calories
280
kcal
Ingredients
1x
2x
3x
For the dressing
2
Tbsp
Peanut Butter
2
Tbsp
Extra Virgin Olive Oil
or Sesame oil
1
Tbsp
Ginger
shredded
2
Tbsp
soy sauce
or coconut aminos
2
tsp
Lime Juice
1
Tbsp
agave
½
tsp
salt
optional
For the quinoa salad
2
Cup
Brown Quinoa
cooked
1
Cup
red cabbage
chopped
½
Green Bell Pepper
chopped
¼
Red Bell Pepper
chopped
¼
Cup
Edamame
chopped and steamed
1
Cup
broccoli florets
steamed
For the Wrap
2
TortillaLand Tortillas
frozen
Instructions
In a mason jar, add the ingredients for the dressing
Cover the mason jar and shake well
Set aside for 30 minutes to overnight, if possible
In a bowl, add the ingredients for the salad
Add the peanut butter dressing. I used only about ¾ of the dressing and refrigerated the rest
Mix the salad well and set aside
Heat a cast iron skillet on medium heat. You can use a heavy bottom non-stick pan too
Place one tortilla on the skillet and heat for 30 seconds. Do the same for the other side.
Put the tortilla on a plate and add the quinoa salad in the middle
I put about a half cup per tortilla
Start by folding the sides of the tortilla
While holding the sides in, fold the bottom of the tortilla over the sides and the quinoa
Roll over the top tortilla fold and set aside
Do the same for the remaining tortillas.
Serve Immediately (Or See notes for freezing instructions)
Video
Notes
Serve immediately or wrap them in a parchment paper and put them in a ziploc bag. Write the date on it and freeze. I try to use them up within a week.
Nutrition
Serving:
1
Wrap
Calories:
280
kcal
Carbohydrates:
21
g
Protein:
6
g
Fat:
9
g
Saturated Fat:
1
g
Sodium:
568
mg
Potassium:
293
mg
Fiber:
3
g
Sugar:
4
g
Vitamin A:
450
IU
Vitamin C:
37.2
mg
Calcium:
31
mg
Iron:
1.6
mg
Keyword
healthy recipes for kids, Quinoa wraps
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