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These vibrant wraps are loaded with basil pesto quinoa, soy-glazed mushrooms, crunchy fried onions, avocado, and crispy red cabbage! Wrapped inside a tender tortilla, this plant-based meal is perfect for when you are on the go!
Let me introduce you to my latest favorite snack/meal!
If you are in need of a tasty and filling portable meal, these quick and delicious wraps are exactly what you need. Let’s make wraps!
🥣 How to Make It
Pesto Quinoa
We start with the star of the show: the pesto quinoa. First, cook your quinoa in a pot or Instant Pot until tender. Next, combine it with homemade pesto.
To make pesto, process fresh basil, nutritional yeast, garlic, lime juice, and olive oil in a blender or food processor until it forms a thin paste.
Combine half of the pesto with the quinoa and keep the rest to spread on the tortilla for extra flavor.
Glazed Mushrooms
Next, we have sautéed mushrooms. Super quick, super simple: sauté your favorite mushrooms until tender, and deglaze with soy sauce.
Fried Onions
Now onto the fried onions, thinly slice your onions, and fry for a few minutes or until golden brown. The addition of fried onions to the wraps adds crunchiness, sweetness, and a ton of flavor. If you are watching your oil intake, you can omit it, but otherwise, definitely don’t skip them!
To assemble:
- Spread 1-2 tablespoons of basil pesto on a tortilla.
- Next, top with some soy-glazed mushrooms.
- Add the pesto quinoa, crunchy fried onions, some shredded red cabbage, and a couple of slices of avocado.
- Wrap it tightly into a burrito shape and enjoy!
💬 FAQ
Yes, this recipe will work with white rice, brown rice, or even farro.
Definitely, if you are short on time, feel free to use store-bought vegan pesto!
These wraps will keep for up to 2 days in the refrigerator.
I recommend wrapping the wraps tightly in plastic film. If you plan to take these on a trip or on the go, wrap them again in aluminum foil. Not using plastic wrap? Simply use parchment paper.
These pesto quinoa wraps are fresh, healthy, and packed with flavors! Yum! Plus, they are highly customizable. You can swap the quinoa for brown rice or buckwheat groats and sneak-in extra veggies, pickles, greens, etc!
🌯 More Portable Vegan Meals
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Pesto Quinoa Wraps
Ingredients
- 1/2 cup (90 g) dry quinoa
- 1 cup (240 ml) water
- 1 avocado sliced
- 4-5 mushrooms sliced
- 1 tsp (5 ml) soy sauce
- 1/2 cup (45 g) shredded red cabbage
- 1 medium onion thinly sliced
- 5 tortillas
Pesto
- 2 cups (40 g) fresh basil
- 2 tbsp (20 g) raw cashews
- 1/3 cup (80 ml) olive oil
- 2 tbsp (22 g) nutritional yeast
- 2 cloves of garlic
- 1/4 and 1/8 tsp salt
- 2 tsp (10 ml) lime juice
- 1/2 tsp (3 ml) maple syrup
Instructions
- Rinse the quinoa under cold water. Combine the quinoa and water in a saucepan. Bring to a boil. Once boiling, reduce heat to a simmer and cook for about 15 minutes or until the quinoa is tender and has absorbed all the water. Remove from heat and let it cool.
- Prepare the pesto:Combine the fresh basil, raw cashews, olive oil, nutritional yeast, garlic, salt, lime juice, and maple syrup in a blender. Blend on high speed for 20-30 seconds. Transfer half of the pesto to the quinoa and stir to combine.
- Prepare the mushrooms:Heat a teaspoon of oil in a non-stick skillet. Once hot, add the sliced mushrooms and cook for 4-5 minutes or until tender. Deglaze with the soy sauce, stir and cook for one more minute. Remove from heat and set aside.
- Prepare the onions (optional): Heat about 1/3 cup of oil in a small saucepan. Once hot, add the sliced onions and fry for 3-4 minutes or until golden brown. Remove from the oil and transfer to a plate lined with a kitchen paper towel to remove excess oil.
- To assemble: spread about 1 tbsp of pesto in the middle of a tortilla wrap. Add a few slices of mushrooms, about 1/4 cup of pesto quinoa, a couple of slices of avocado, some shredded red cabbage, and 1-2 tbsp of fried onions.
- Fold up the bottom over the filling, then fold the edges and roll it up tightly into a burrito shape. Repeat with the remaining tortillas and filling.
- Enjoy at room temperature or chilled! These wraps will keep for up to two days in the refrigerator.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
This looks sooo good, I’m on a 72 hour fast and when I am done this is going to be my meal.
Thanks Georgina!
Very tasty! I added hummus and bell pepper. Yum!
Thanks Jennifer!
Great recipe. My children and myself loved it. I made them and used crispy onions for salad to skip a step and used green cabbage because my store didn’t have purple cabbage.
Thanks Teresa! 🙂
Yum, yum, yum! Just made these and they are delicious! I grilled up a WallaWalla onion (that’s what I had) and the sweetness was perfect. Such a great combination of flavors!
Another hit, Thomas! Thank you!
Thanks so much for your feedback Bev 😉
These look absolutely amazing! I can hardly wait to try them:)
Thanks Christine!
Can you replace xanthan gum with psyllium husk powder in your tortillas recipe?
May I ask where you see xanthan gum listed in the ingredients?
Looks delicious! I will try this recipe!
Thanks Ferrán!
This looks delicious! But I wish you could supply the nutritional information with the recipes….that will determine if I try them or not 🙂
Hi Teresa,
Nutritional information has been added, but what about just enjoying the food 🙂
Yes, just enjoy the food. All your reciepes are clean and fresh.
So colorful! Love the idea of crunchy and creamy together. Please recommend a tortilla or wrap for this
Thanks Jill!
Fresh Basil can be hard to come by and a bit pricey:
Good sub is fresh spinach leaves in same amount with a Tbsp of dry basil per cup.
Old restaurant trick!
Also, capers with their brine livens up a pesyo and adds additional cheeziness somehow
Sounds like a delicious substitute 😉