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Quinoa Harvest Wraps

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Total Time: 15 min

Cook Time:

Summer meets fall in this yummy wrap with a Southwestern spin. California Avocados offer the scrumptious center, making every bite hearty, creamy and satisfying.

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Serves: 4

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1 tsp. canola oil 1 small onion, diced 1/2 Red bell pepper, diced 1/2 green bell pepper, diced 1 Serrano or jalepeno pepper, finely diced 1/2 cup fresh sweet corn 2 garlic cloves, minced or pressed 1 cup cooked quinoa 1/2 cup diced fresh tomatoes 1 Tbsp. chopped fresh cilantro 1/2 tsp. cumin 1/2 lime, juiced As needed Salt and pepper to taste 1 ripe, Fresh California Avocado, peeled, seeded, and quartered * 4 whole grain tortillas 1/2 cup shredded Mexican cheese
  1. Heat skillet over medium heat. Add canola oil, onions, peppers (all), corn and garlic. Sauté 4-5 minutes, stirring occasionally.
  2. Remove from heat and place pepper mixture in large bowl. Add cooked quinoa, tomatoes, cilantro, cumin, lime juice, salt and pepper. Mix gently.
  3. Over the center of each tortilla, spread a quarter of an avocado. Add 1/4 of mixture to center of each tortilla. Sprinkle cheese over top and roll into a wrap. Cut in half to serve.
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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

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Recipe Categories: Blogger Recipes Gluten Free Plant Protein Quick & Easy Sandwiches, Burgers & Wraps Vegetarian
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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