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Southwestern Quinoa Wraps - Maximuscle Recipe

  • Prep: 10 mins
  • Cook: 40 mins
  • Serves: 2 people
  • Meal Occasion: Snack/Dessert

Chipotle adds a lot of punch to this vegetarian Southwestern wrap. The roasted vegetables are tossed in a delicious creamy dressing along with grated cheese and fresh coriander. Hearty and filling, this recipe will suit any time of the day: breakfast, lunch, snack or dinner.


  • 300g sweet potato
  • ½ red onion
  • ½ red pepper
  • 45g quinoa
  • 3 tbsp black beans
  • 2 tbsp corn
  • Handful of cheddar cheese
  • Small bunch of coriander
  • 2 large whole meal tortilla wraps
  • 1 tbsp Greek yoghurt
  • 2 tbsp olive oil (+ extra for roasting)
  • Juice of 1 lime
  • 1 garlic clove (crushed)
  • 1 tbsp cider vinegar
  • ¼ to ½ chipotle (according to taste)
  • ½ tsp ground cumin
  • 1 tsp pomegranate molasses
  • Honey / agave syrup to taste
  • Salt & pepper


  1. Preheat the oven to 220°C.
  2. Peel and cut the sweet potato in 1cm dice and slice the red onion and red pepper.
  3. Spread sweet potato and red pepper on a roasting tray. Toss in 2 Tbsp of olive oil. Cook for around 40 mins until tender and golden.
  4. Heat some salted water in a saucepan. When boiling add quinoa and cook for 12-15mins until tender (it should still be firm). Drain and set aside.
  5. Make the dressing by mixing together: Greek yoghurt, 2 tbsp olive oil, lime juice, crushed garlic, vinegar, crushed chipotle, cumin and pomegranate molasses. Sweeten to taste with honey or agave syrup. Season with salt & pepper.
  6. Remove vegetables from oven when cooked. Mix in quinoa, black beans and corn. Toss well in dressing.
  7. Top each tortilla wrap with the vegetable mixture. Add cheese and fresh coriander leaves on top.
  8. Fold wraps and eat straight away when warm.