Earlier this spring I was catering for a large group, and was asked to provide a 50/50 split of vegetarian and meat sandwiches or wraps. This is so standard now, as many non-vegetarians simply don’t want to be eating meat at every turn.
The vegetarian wraps would need to be sustaining, not just filled with veggies & sauce. I decided to do a mix of beans & quinoa, which would keep these folks energized all afternoon. The resulting mixture made for one of the best wraps I’ve ever had, a good ratio of filling to wrap, with a nice blend of textures.
1 red pepper
1½ c quinoa
3 c vegetable stock or water (add ½ t salt if using water)
2 – 19 oz cans black beans (540 ml)
250 gr feta cheese
454 gr hummus (¼ c for dressing, remainder for spreading)
¼ c olive oil
¼ c lime juice
½ t ground coriander
½ t ground cumin
1 cl minced garlic
½ t salt
½ t pepper
12 wheat-flour tortillas 9-10” (I used spinach coloured ones here)
Grill the red pepper over an open flame, until it is charred on all sides.
Put the hot, charred pepper on a smooth surface, and cover with a bowl. Let sit for 40 minutes.
Remove the bowl, and the skin will have become loosened. Using your fingers and a knife, remove all the skin. Core & seed the pepper. Cut the pepper into long strips, and then dice it.
Mix the quinoa and 3 cups vegetable stock, or 3 cups water with ½ t salt added in a medium sized pot.
Bring to a boil over medium heat, stirring occasionally.
Turn heat to low, cover and cook for 15 minutes.
Let sit for another 5 minutes, covered & off heat.
Put quinoa in to a large bowl, and fluff occasionally with a fork until it has cooled.
Strain and rinse the black beans.
Mix the beans and diced pepper into the quinoa.
Dice the feta into ½” pieces, and add to the quinoa mixture.
In a small bowl, whisk together ¼ cup of the hummus with the oil, lime juice, coriander, cumin, minced garlic, salt & pepper.
Cut the avocadoes in half, remove the pit, and peel them.
Slice into ¼” strips.
Cut the cucumber with the peel on, into thin diagonal slices.
Fold over one of the sides up on top of the filling.
Delicious, and ready to go!