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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 650 calories
  • 35 min
  • 4 servings

Ingredients

  • 8 fl oz almond milk, unsweetened
  • 2 crowns broccoli
  • ⅔ cup cashews, roasted unsalted
  • 2 sticks celery
  • 4 cloves garlic
  • 4 large flour tortillas
  • ½ cup nutritional yeast flakes
  • ¼ cup pumpkin seeds
  • ⅔ cup quinoa
  • 16 sun-dried tomatoes, oil-packed
  • 1 medium yellow onion
  • Dijon mustard
  • extra virgin olive oil
  • onion powder
  • salt
  • white wine vinegar

Instructions

  1. Boil water in a kettle. (If you do not have a kettle, boil water in a saucepan, starting with hot tap water.) In a small bowl, pour boiling water over cashews and set aside to soak.
    • 1 ⅓ cup water
    • ⅔ cup cashews, roasted unsalted
  2. In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    • ⅔ cup quinoa
    • 1 ⅓ cup water
  3. Meanwhile, peel and small dice onion. Peel and mince garlic.
    • 1 medium yellow onion
    • 2 cloves garlic
  4. Preheat a large skillet over medium heat. Add oil and swirl to coat the bottom.
    • 4 tsp extra virgin olive oil
  5. Add onions and garlic to the skillet and sauté until the onions are tender, about 5 minutes.
  6. Meanwhile, wash, dry, and medium dice celery and broccoli.
    • 2 sticks celery
    • 2 crowns broccoli
  7. Roughly chop the sun-dried tomatoes.
    • 16 sun-dried tomatoes, oil-packed
  8. Increase the heat to medium-high and add the celery, broccoli, and sun-dried tomatoes to the skillet. Sauté until broccoli is tender, about 8 minutes.
  9. Drain the cashews and transfer them to a blender.
  10. Peel garlic. Add to the blender along with almond milk, nutritional yeast, Dijon, vinegar, salt, and onion powder. Blend until smooth; add water, 1 tbsp at a time, if needed, to make a thick sauce.
    • 2 cloves garlic
    • 8 fl oz (1 cup) almond milk, unsweetened
    • ½ cup nutritional yeast flakes
    • 4 tsp Dijon mustard
    • 4 tsp white wine vinegar
    • 1 tsp salt
    • ½ tsp onion powder
  11. Add the cooked quinoa, pumpkin seeds, and sauce to the vegetables in the skillet and stir to combine.
    • ¼ cup pumpkin seeds
  12. Lay the tortillas on a flat surface and divide vegetable mixture between them. Roll tightly to close, folding in the ends.
    • 4 large flour tortillas
  13. Return the skillet or a grill pan to medium-high heat.
  14. Working in batches if necessary, place wraps on the grill and flip every 1-2 minutes, until tortilla is crispy and golden.
  15. To serve, cut wraps on an angle and divide between plates. Enjoy!

Nutrition per Serving

Calories
650
Fat
28g
Net Carbs
66g
Protein
27g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • hand or regular blender
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • small saucepan
  • spatula
  • stirring spoon
  • tongs