From a Dietitian's Perspective
This wrap recipe provides a balanced protein-fiber-fat combination, providing a feeling of fullness and supporting digestion.
Quinoa nourishes the intestinal flora as both a plant protein and a whole grain. Eggs are a high-quality, bioavailable protein source. Vegetables provide volume and prebiotic fiber.
Consuming it cold facilitates digestion, especially in the summer months. When lettuce is preferred instead of tortillas, carbohydrate intake also decreases.
Ingredients
6 tablespoons of boiled quinoa
2 boiled eggs (chopped)
½ cucumber (chopped)
½ carrot (grated or julienned)
A few lettuce leaves (chopped finely)
2 gluten-free tortillas or large lettuce leaves
For the Sauce:
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Salt, pepper (optional)
Preparation
Step 1
Mix quinoa, egg, chopped vegetables, and lettuce in a bowl.
Step 2
Prepare the dressing by mixing the olive oil and lemon juice in a separate bowl. Pour it over the salad mixture and mix gently.
Step 3
Wrap the mixture you prepared in a gluten-free tortilla or lettuce leaf. Serve cold.