What’s better than a fresh, crispy, colorful salad? A fresh, crispy colorful salad folded into a wrap. This veggie wrap with lemony beet spread makes a great lunch. It’s packed with vitamins and nutrients that will keep your energy going strong through the mid afternoon lull. 

 

Serves 4

1 open palm (1/2 wrap) = 2 green lights, 2 yellow lights

 

Lemony Beet Spread

  • 1 medium roasted beet, peeled and chopped – store-bought
  • 2 cloves garlic, roughly chopped
  • ½ lemon, juiced
  • 1 tablespoon fresh dill
  • 2 tablespoon water
  • ½ tsp salt
  • ½ tsp black pepper

Put all in a food processor and puree until smooth. Set aside.

 

Quinoa

  • ½ cup quinoa, rinsed until the water runs clear
  • ¾ cup water
  • ⅛ teaspoon salt

Put all in a small pot and gently simmer over medium heat until the water has been absorbed, about 15 – 20 minutes. Set aside. 

 

For the wrap

  • 4 spinach tortillas
  • ½ small red onion, sliced
  • 1 cup spinach
  • 1 cup shredded carrots
  • ½ English cucumber, sliced

 

To serve

  1. Smear 2 tablespoons of the beet spread on each wrap and top with a few slices of red onion, 1/4 cup spinach, 1/4 cup carrots, a few slices of cucumber and 1/4 cup quinoa.
  2. Fold the sides of the tortilla and roll. To keep the wrap together while eating, put a toothpick through each half from top to bottom.