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 Pesto Quinoa Wraps
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.
Next, we have sautéed mushrooms. Super quick, super simple: sauté your favorite mushrooms until tender, and deglaze with soy sauce.
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!
- 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!
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 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!
- 1/2 cup dry quinoa
- 1 cup water
- 1 avocado sliced
- 4-5 mushrooms sliced
- 1 tsp soy sauce
- 1/2 cup shredded red cabbage
- 1 medium onion thinly sliced
- 5 tortillas
- 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.