Recipe from the Immersion Spa at The Water Club, Atlantic City, New Jersey - Geoffrey Zakarian
Test-kitchen notes: Make the quinoa the night before, and refrigerate it, so it's ready to go and holds together better.
Superfood Wrap
(4 servings)
4 large organic whole-wheat tortillas
½ cup cooked quinoa
¼ organic plain yogurt
Juice of 2 organic lemons
2 tbsp organic olive oil
¼ cup chopped, seedless green olives
1 large heirloom tomato, thickly sliced
1 avocado, peeled and thickly sliced
1 or 2 pinches of sea salt and cracked pepper
2 cups baby arugula or watercress
In a bowl, combine the quinoa, yogurt, lemon juice, olive oil, salt, and pepper. Lay the tortillas on a flat surface or directly onto sandwich-wrap paper, and spoon the quinoa mixture equally over them over them, followed by equal portions of the tomato, avocado, olives, greens, and tofu. Roll each tortilla burrito-style, and keep or transport whole. Cut on an angle, into three pieces, before serving.
