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

Name: Wilted Spinach, Crunchy Broccoli, Pickled Red Onion, and Wasabi Wraps
Yield: Serves 6-8
Ingredients: ½ each, small red, yellow, and green bell peppers, seeded and diced; ⅓ cup wasabi mayonnaise; 6 10-inch spinach or wheat tortillas; 2 teaspoons flax oil with lemon, or canola oil; 1½ pounds baby spinach, rinsed and drained; 2 medium shallots, finely chopped; 2 teaspoons extra-virgin olive oil; 1 medium red onion, cut into thin rings, separated; 1½ cups steamed broccoli florets; Sea salt and pepper; ¼ cup sugar; 1 cup white vinegar

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

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.

Ingredients

1 medium red onion, cut into thin rings, separated
1 cup white vinegar
¼ cup

Vegan
Gluten-free

Method

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.
In a bowl, combine the steamed broccoli florets and the diced bell peppers. Drizzle the oil evenly over the top. Sprinkle lightl

Ingredients

Method

Photos