A veggie wrap is the epitome of flavor + convenience. These pesto & quinoa salad-stuffed veggie wraps are bright, fresh & perfect for taking on the go.

summer / gluten free

In my opinion, the world cannot have too many quinoa salads. Don’t get me wrong, I love the other grains too – farro, millet, and wheatberries are all lovely – but my real go-to grain is quinoa. I love to make a big batch and keep it on hand, as it’s the perfect catch-all for the vegetables, nuts, and cheeses that I usually have around. Of course, since this salad was destined for a picnic without any silverware, I decided to have my cake (salad?) and eat it too by stuffing it in a veggie wrap.

My Veggie Wrap Filling

The hearty, fresh quinoa salad filling includes so many of my favorite things – crunchy cucumbers, sweet cherry tomatoes, herbs, bits of kale, and a sprinkling of crumbled feta cheese. 

I also add a good slather of kale pesto for creaminess and a few pickled onions for pop. Together, the ingredients make a tangy, bright, and satisfying filling that has the perfect blend of contrasting textures and flavors.

Veggie Wrap Recipe Variations

Because the ingredient list for this recipe is a bit long, I wanted to share my secret for quick, healthy meals: I prep a few interesting components one day each week and keep them on hand to transform into different dishes. In this case, I used the cooked quinoa, pickled onions, and extra pesto I had in the fridge. You may have hummus, nuts, herbs, whatever. Keep these sorts of things around, and you’ll always be ready for a delicious meal.

When I have different ingredients in the fridge, I might change up this veggie wrap with one of these variations:

• Swap the spread. Use another type of pesto, or try the lemony white bean spread from this recipe. Of course, hummus would be good too.
• Vary the veggies. I might use sliced roasted red peppers instead of the tomatoes, swap spinach for the kale, or add a few crisp radishes. And avocado would give it a delicious creamy bite!
• Try another nut. Pine nuts are great, but if you have almonds, walnuts, or pepitas in your pantry, try them in this recipe!
• Switch the salad. In this case, I used a yummy quinoa salad as my filling, but if I have tabbouleh or kale salad in the fridge, I’ll often stuff them into a wrap on day 2.

What’s your favorite way to fill a veggie wrap? Let me know in the comments!

If you love this veggie wrap recipe…

Try this hummus wrap, this tempeh sandwich, this avocado sandwich, or this egg salad sandwich next!

5.0 from 3 reviews

Quinoa Veggie Wrap

  PrintPrep time 30 minsTotal time 30 mins Pack this delicious veggie wrap for a picnic or a healthy weekday lunch! Prep the components ahead of time and roll up each wrap as you head out the door.Author: Jeanine DonofrioRecipe type: Main dishServes: 4IngredientsPickled Onions: (this will make extra)

• 1 small red onion, thinly sliced
• White wine vinegar (enough to cover the onions in a jar)
• A few pinches of cane sugar and salt

Kale Pepita Pesto

• ½ cup pepitas
• 1 small garlic clove
• 1 cup chopped kale
• 1 cup chopped fresh basil
• Juice and zest of 1 small lemon
• ¼ teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

For the wraps:

• 2 cups cooked quinoa
• 2 small cucumbers, chopped
• 2 cups chopped kale
• ½ cup cherry tomatoes, sliced in half
• ⅓ cup Traditional ATHENOS Feta Cheese
• ¼ cup chopped chives
• ¼ cup pine nuts
• Extra-virgin olive oil, for drizzling
• Juice of ½ lemon, more to taste
• Sea salt and freshly ground black pepper, to taste
• Handful of fresh mint leaves
• 4 large whole grain tortilla wraps

Instructions

Make the pickled onions by placing the sliced onions in a jar. Cover with white wine vinegar and a few pinches of cane sugar and salt. Chill for at least 1 hour or overnight. Store any extra in the fridge for up to 2 weeks.

Make the pesto by pulsing the pepitas and garlic together in a food processor. Next add the kale and basil and pulse again. Add the lemon juice, lemon zest, Dijon mustard, and a few pinches of salt and freshly ground pepper and pulse again. With the food processor running, add the olive oil and pulse until the pesto emulsifies. Taste and season with more salt and pepper as desired.

In a large bowl, combine the quinoa, cucumbers, kale, cherry tomatoes, feta cheese, chives, and pine nuts. Add the olive oil, lemon juice, and a few generous pinches of salt and pepper and toss. Taste and adjust seasonings.

Assemble the wraps with the quinoa mixture, a few dollops of kale pesto, the pickled onions, and fresh mint. Wrap and enjoy!

3.4.3177
This post is sponsored by ATHENOS. Thank you for supporting the sponsors that keep us cooking!

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