Makes: 4 wraps

Quinoa Tabbouleh Wraps

Makes: 4 wraps


1 cup quinoa, rinsed and drained
1/2 tsp salt
3 cups chopped tomatoes(about 3 medium)
1 1/4 cups finely chopped cucumber
3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
2 tbsp chopped green onions
2 tbsp chopped flat-leaf Italian parsley
1/3 cup freshly squeezed lemon juice
1/4 cup olive oil
Salt and freshly ground black pepper, optional
4 8-inch (20 cm) flour tortillas
4 lettuce leaves


In a large saucepan over high heat, bring 2 cups (500 mL) water, quinoa and salt to a boil. Reduce heat and simmer for 15 minutes. Drain well and let cool.

In a large bowl, combine tomatoes, cucumber, red and green bell peppers, green onions and parsley. Drizzle with lemon juice, olive oil, and salt and pepper, if using.

Place tortillas on a work surface. Line each tortilla with a lettuce leaf. Spread quinoa mixture equally in center of tortillas over lettuce leaves. Fold both edges over filling. Roll up and serve immediately.

Tip: This recipe can be halved or if you have leftovers, this is a great, healthy salad to have on hand.

From the Cookbook

400 Best Sandwich Recipes

400 Best Sandwich Recipes

Photos By: Erricson
Photo By: Erricson

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