INGREDIENTS
•
2 cups cooked quinoa
•
3 tablespoons vegan mayonnaise
•
2 tablespoons rice vinegar
•
1 tablespoon hot sauce of your choice (such as Sriracha), more or less to taste
•
Reduced-sodium soy sauce or tamari to taste
•
1 scallion, thinly sliced
•
4 large (10-inch) wraps, preferably whole grain
•
3 cups or so arugula, baby spinach, or mixed baby greens
•
1 medium ripe avocado, peeled and diced
•
1 large carrot, grated or finely diced