These wraps are perfect for back-to-school because they can be made ahead of time, ready to go for lunches, after-school snacks and busy weeknight dinners.
By Kelsey Hilts
- 1 cup quinoa, cooked
- 2 ears of corn, cooked with corn removed from cob
- 3 tomatoes, chopped
- 1 cucumber, chopped
- ¼ of a red onion, chopped
- ¼+ cup feta cheese
- Pinto or garbanzo beans, optional
- Cilantro, shredded, optional
- 2 Tbsp Soy-Ginger (or other) dressing, to taste
- Spinach, rinsed and patted dry
- Turkey or chicken deli meat
- Spinach tortillas
- Cook the quinoa according to the package instructions.
- Place the corn in a pot of water and bring the water to a boil.
- After a minute, put a lid on the pot and remove the pot from the heat, letting the corn simmer until done.
- Remove the cooked corn from the water and let cool until you can hold it to cut the corn off of the cob. (Or, if using already-cooked, leftover corn on the cob, slice the corn off of the cob.)
- Toss the quinoa with the veggies and feta cheese.
- Add dressing to taste – just enough for some flavor without making it soupy.
- Eat the salad as is or to make wraps, spoon some quinoa salad down the center of a spinach tortilla and top with slices of deli chicken or turkey and spinach.
- Cut the wrap in half or slice into pinwheels for an appetizer.
- Wraps can be made ahead of time, tightly-wrapped with plastic wrap and refrigerated.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.