Colorful Quinoa & Veggie Protein Wrap

• 1 cup cooked quinoa
• 1 cup canned black beans, rinsed and drained
• 1 medium red bell pepper, diced
• 1 small cucumber, diced
• 1 medium carrot, shredded
• 1 ripe avocado, sliced
• 4 large whole wheat tortillas
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and black pepper to taste
• Optional: 1/4 cup crumbled feta cheese or vegan cheese

Instructions

1. In a medium bowl, combine cooked quinoa, black beans, diced red bell pepper, cucumber, and shredded carrot.
2. In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss well to evenly coat all ingredients.
4. Lay out the whole wheat tortillas on a clean surface. Distribute the quinoa and veggie mixture evenly onto the center of each tortilla, leaving about 1.5 inches from the edges.
5. Place sliced avocado, chopped cilantro, and optionally sprinkle feta or vegan cheese on top of the quinoa mixture.
6. Carefully fold the bottom edge of the tortilla over the filling, then fold the sides inward, and roll tightly to form the wrap.
7. For best texture, warm the wraps in a dry skillet over medium heat for 1-2 minutes per side or until golden and slightly crispy. Alternatively, enjoy cold.
8. Slice each wrap in half diagonally and serve immediately with extra lime wedges or your favorite salsa.

Chef tips

• Cook quinoa ahead of time and store it in the refrigerator for quick assembly.
• Use gluten-free tortillas or large lettuce leaves for a gluten-free or low-carb option.
• Add cooked chicken or tofu for extra protein if desired.
• If you prefer a spicier wrap, add a dash of hot sauce or finely chopped jalapeño to the filling.