My favorite part about these wraps is that we can make them the day before – they’re great for work/school, travel, or for a summer picnic! These wraps are delicious, yet easy to make and healthy!

Ingredients

Serve: 2

Method

Put the quinoa in a mesh strainer and rinse under warm running water for about 3 minutes to remove the bitter outer coating.

Put a small saucepan on high heat, add the quinoa, vegetable stock and salt to taste, and wait until it boils.

Then, put the heat at medium-low, cover and simmer until most of the stock is absorbed, for about 15 to 20 minutes. Remove from the heat and let sit, covered, for about 5 minutes or more as required.

Meanwhile, preheat the oven to 275 F.

Spread out the hazelnuts in a single layer on a baking sheet and bake until toasted.

Stir often to keep them from burning, for about 5 to 7 minutes.

Rub the hazel nuts with a paper towel until most of the skins have rubbed off. It should take about 30 seconds or so.

Then, chop the nuts and add the half of them to the food processor, and set aside the remaining half. Add basil, garlic, lemon zest, and olive oil to the food processor and pulse until a thick pesto forms, about 30 seconds, then add salt and pepper.

In a large bowl, combine the cooked quinoa, hazelnuts, pesto, and apricots and toss together.

Then, serving time: if you like hummus, spread on the tortilla first, and then spread the mix onto the tortilla, and serve.