A delicious vegetarian dish that fits with the low FODMAP diet
Cook the quinoa according to the package's instructions. Takes about 20 minutes.
Heat the olive oil in a skillet. Cook the scallions, leeks, corn and black beans for a few minutes on medium heat. Add the chili powder, cumin, sea salt, pepper, lime juice and cilantro/coriander leaves. Cook for a few more minutes.
Add the lettuce, tomato, cucumber and carrot to the centre of the quinoa wrap.
Add in the cooked quinoa to the skillet and mix well.
Spoon the heated veg mixture over the centre of the wrap. Add the sour cream and shredded cheese. You can also top with salsa. Fold the wrap and cut into two. Serve the dish.