Wraps végétariens aux superaliments

Ingrédients

• 4-6 large wraps
• 1 1/4 cups cooked quinoa
• 2 cups chopped curly kale leaves, I like to chop into really small pieces
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/3 cup chopped medjool dates
• 1/3 cup chopped walnuts, or sunflower seeds
• 1/4 cup chopped red onion
• 1-2 cups hummus, plain or flavored (I used about 1/4 cup on each wrap)
• 1 large avocado, thinly sliced
• Salt and black pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice, or less you want it a little more mild
• 1 tablespoon red wine vinegar
• 1/2 teaspoon pure maple syrup, or honey
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon tamari, or soy sauce
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Préparation

1. 1

   Add all dressing ingredients to a jar, or bowl, and whisk until completely combined. Give the dressing a quick taste and add extra seasonings, if needed. Set dressing aside until ready to use.

2. 2

   To a large bowl, add the cooked quinoa, chopped kale, chickpeas, red onion, sunflower seeds and chopped dates. Pour the dressing in and mix until salad ingredients are well coated.

3. 3

   Assemble the wraps. I like to heat my wrap up for a few seconds before assembling, just so it folds easily without breaking. Lay the wrap on a flat surface and spread about 1/4 cup of hummus into the middle of the wrap. Top hummus with a few slices of avocado and season with salt and pepper, and then about 1 cup of the quinoa kale mixture.

4. 4

   Carefully fold the sides of the wrap in and then roll up as tightly as you can. You can then place the wrap, seam side down, in a hot pan for a minute to seal the bottom of the wrap, if desired. Cut wrap in half and enjoy.