Makes 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 4 Mission Gluten-Free Tortillas
- 2 Tbsp. olive oil
- 2 cups quinoa, cooked
- 2 cups buckwheat, cooked
- 2 cups kale, chopped
- ½ cup egg whites, scrambled, cooked
- ½ cup blueberries
- ¼ cup feta cheese, crumbled
- To taste salt and pepper
Directions:
- Warm oil in a large sauté pan over medium heat. Add quinoa, buckwheat, and kale, tossing gently.
- Continue to cook until the kale is slightly wilted and the grains are warm.
- Add egg whites, blueberries and feta, and continue cooking for 2–3 minutes.
- Remove from heat for assembly.
- Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20–30 seconds.
- In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.