Wilted Spinach, Crunchy Broccoli, Pickled Red Onion, and Wasabi Wraps


Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I love these wraps! They have lots of textures from the crunchy vegetables and wilted spinach. And the pickled onions and wasabi mayonnaise add a terrific burst of flavors, sweet and sour and with just enough heat to get your attention.


  • 1 medium red onion, cut into thin rings, separated
  • 1 cup white vinegar
  • ¼ cup sugar
  • Sea salt and pepper
  • cups steamed broccoli florets
  • ½ each, small red, yellow, and green bell peppers, seeded and diced
  • 2 teaspoons flax oil with lemon, or canola oil
  • 2 teaspoons extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • pounds baby spinach, rinsed and drained
  • 6 10-inch spinach or wheat tortillas
  • cup wasabi mayonnaise


  1. To prepare pickled red onions, combine the onion, vinegar, sugar, and a little salt and pepper in a bowl. Toss well to combine. Set aside.
  2. In a bowl, combine the steamed broccoli florets and the diced bell peppers. Drizzle the oil evenly over the top. Sprinkle lightly with salt and pepper. Toss to coat. Taste for seasonings. Set aside.
  3. To wilt the spinach, heat the olive oil in a large, deep skillet over low-medium heat. Add the shallots and a little salt and pepper. Stir to coat. Cook for a minute, stirring frequently until softened and golden. Add the spinach and sprinkle with a little salt and pepper. Using two wooden spoons, toss to coat with the oil. Cook for a minute, tossing frequently until the spinach wilts to your preference. Taste for seasonings.
  4. To assemble the wraps, lay one tortilla on a cutting board. Using a rubber spatula, spread 2 teaspoons of the wasabi mayonnaise evenly over the tortilla. Scatter one-sixth of the wilted spinach evenly over the tortilla, then scatter one-sixth of the steamed broccoli florets and peppers evenly over the spinach. Using tongs or a fork, lift out one-sixth of the pickled onions from the liquid, shaking off as much liquid as possible and leaving it behind in the bowl, and scatter the onions evenly over the vegetables. Starting at one end, roll the tortilla jelly-roll fashion. Cut in half diagonally. Transfer to a large platter to serve. Assemble the remaining sandwiches.