You've gotta try my crispy Shrimp and Quinoa wrap recipe for summer!

The double crunch of homemade sourdough parmesan croutons and crispy jalapeño quinoa in this wrap is everything! Once you have a few things prepped and ready to go, these wraps come together in a snap to share! Skin nourishing quinoa boosts collagen and reduces inflammation in skin, while the china rose radish sprouts detoxify the complexion and body in a powerful way and help de-puff the eyes. 

Here's how to make!

For the croutons: Cut up 5 slices sourdough bread and massage olive oil, sea salt, fresh cracked pepper and a handful of fresh or already shredded parm in the sourdough cubes. Bake at 375 for about 20 min or until golden. Put aside.

For the Quinoa: *Inspired from a recipe I love from the amazing Justine Doiron who I love! 2 1/2 c. already cooked quinoa. Add 3-4 Tbsp. unsalted butter 3 Tbsp. minced garlic, 1 jalapeño chopped finely, fresh cracked salt and pepper, 1 Tbsp. smoked paprika, and a half lemon squeezed. Heat a pan on medium heat, add butter in the pan and let it start to brown slightly. Next add in the spices to bloom a moment, then add in garlic and jalapeño, then quinoa. Mix well in the pan until it gets slightly crispy, then squeeze the lemon over it and combine. Set aside.

Grab tortilla wraps, spread your fav hummus, (I love Baba's) over the tortillas, crumble some honey goat cheese over them. Add some chopped chilled shrimp and sprinkle over the wrap. Next add the China Rose Radish Sprouts, Quinoa and then the croutons. Roll up and slice on a diagonal. 

Serves 4, or 8 little mini ones to share!