This lovely little wrap was a delicious and filling dinner. A perfect balance of creaminess from the cashew cheese and a little bit of crunch from the broccoli. You can opt to use soft tortilla wraps if you want a more traditional wrap but I love these pitas. They are low carb, low fat and high protein but better yet you can omit the bread all together and go with a leafy green. Kale would be my number 1 suggestion. Kale is one of the worlds supper foods full of nutrients and it is also a very sturdy green so it is less likely to fall apart.

I served these wraps with my favourite veggie, Fiddleheads. Spring is a perfect time of year to indulge in Fiddleheads. They are the funny little fuzzy round veggies you find at the super markets in mid spring. Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre. They are best fried in olive oil with a sprinkle of salt and pepper to taste.

There are 10.5g net carbs, 19.1g protein and 7 Weight Watchers points per wrap.



Vegan Quinoa Burrito Recipe

By kimmy Published: May 22, 2015

  • Yield: 4 Servings
  • Prep: 25 mins
  • Cook: 25 mins
  • Ready In: 50 mins

Calories: 269 | Protein: 19.1g | Fat: 14.4g | Net Carbs: 10.5g | WW Points: 7



  1. To make the sauce soak the cashews for at least 3-4 hours. If you don't have the time place the cashews in a small pan and cover with 3/4 cups of water and boil for 15 minutes. Drain and rinse.
  2. In a food processor combine the prepared cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, salt and process until smooth and thick.
  3. In a large frying pan heat the oil over medium heat and add the garlic and onion. Saute for about 5 minutes and season with salt and pepper.
  4. Stir in the celery, broccoli and olives. Saute for 10 minutes.
  5. Add the cooked quinoa and sauce and combine well with the vegetables. Add hot pepper flakes (optional) and heat through.
  6. Spoon the mixture onto the pitas or lettuce, wrap and serve.