Avocado and Quinoa Vegie Wrap Recipe


This wrap is just bursting with flavour – not to mention colour! The beetroot like ruby gems turns the feta pretty pink that goes well with the bright green avocado and orange carrot.

Total Time: 10 min Prep: 10 min Cook: 0 min Serves: 4 Difficulty: Moderate

Point 7


  • avocado: 1 small, ripe variety
  • lemon juice: 2 tbs
  • Mountain bread Wrap, Chia: 100 g, (4x25g slices)
  • reduced fat feta cheese: 80 g, crumbled
  • cooked quinoa: 1⅓ cup(s), (240g), red variety
  • carrot(s): 1 cup(s), grated, (120g), grated
  • beetroot: 1 cup(s), (80g), grated
  • green shallot(s): 1 individual, thinly sliced


  1. Mash avocado and juice in a small bowl. Season with salt and pepper.
  2. Spread centre of bread slices with avocado mixture. Top with feta, quinoa, carrot, beetroot and shallot. Roll tightly to enclose filling. Serve.


SERVING SUGGESTION: Mixed salad leaves. TIP: Cook a batch of quinoa in lightly salted boiling water for 25 minutes or until tender. Drain. Freeze portions in snap-lock bags for up to 6 months.