Believe me. These were a lot better than they look! I couldn’t get a good picture without the wrap unraveling, but they were packed with so much goodness they just couldn’t stay put. I’ve never had a wrap with quinoa inside and it was really tasty. Did you know quinoa is a complete protein? I should use it a lot more than I should, especially because it’s as easy as boiling pasta and a lot better for you. You could add whatever grain or vegetable blend you’d like in these wraps and I’m sure they would still be a filling and simply delicious meal. I decided to use a burrito size whole wheat tortilla instead of using a pita because I thought it would be neater and easier to fill, but you can use whatever you’d like to use.
Balsamic Portobello and Quinoa Wraps
1 cup quinoa, 2 cups water
1 tsp Vegetarian Better than Bouillon Beef
3 Portobello caps, cleaned and sliced thin
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, halved and sliced
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp Herbs de Provence
1 tbsp balsamic vinegar
1 tbsp low sodium soy
1 tsp vegan Worcestershire sauce
Pepper to taste
Whole wheat tortillas, burrito size
1. Heat oven on 400* and add portobellos, peppers, and onions to a mixing bowl and mix with spices and soy, balsamic, and Worcestershire.
2. Add to a parchment lined pan and bake for 20-30 minutes until tender.
3. In a sauce pan, add quinoa and water and bring to a boil. Reduce to a simmer and add bouillon and cook until water is absorbed, about 15 minutes.
4. Warm tortillas, I did in the toaster oven, and then add quinoa, vegetables, and spring mix lettuce to the wrap and roll up. Don’t overstuff or it will break.