Kale and Quinoa Wrap with Basil Balsamic Dressing

This Kale and Quinoa Wrap is inspired by a dish I used to get all the time in between classes in college: a kale and quinoa bowl! The bowl had quinoa, kale, feta cheese, blueberries, strawberries and a balsamic dressing. I know you might be thinking, “That’s weird! Fruit in a wrap?” But yes friend! Fruit can hands down go in a wrap too!

open faced kale and quinoa wrap with fruit and feta cheese

Why I Love This Quinoa Wrap

For starters it brings back memories of eating lunch with friends in between classes, so of course there’s some nostalgia. But flavor wise, it packs a punch!

Most quinoa wraps are packed with beans or veggies, which I’m all about too…..but I like changin’ things up! Fruit is definitely a little different, and we’re also adding in fresh basil to this quinoa wrap, so get your taste buds ready!

I decided to add basil into the recipe by trying a basil balsamic vinaigrette from the Food Network. It has garlic, basil leaves, oil and vinegar. Super simple and full of flavor! I used a blender to make it more of a dressing……a tip I got from watching Hummusapien’s Instagram stories. Blending the vinaigrette makes it richer and thicker like a dressing, which is what I was going for in this wrap.

basil balsamic vinaigrette from the Food Network in a blender
The basil balsamic dressing from the Food Network post blending! Makes a big difference in consistency compared to just whisking!

This basil balsamic vinaigrette dresses the kale in the wrap. Then you got the salty and tangy flavors comin’ from the feta along with sweetness from the berries – beauuuutiful! The quinoa adds texture and BAM you got a bold wrap packed with flavor!

Meal Prep the Recipe!

The ingredients in this wrap are easy to make a head of time and have ready to go for the week ahead to throw together for lunches!

Cook the quinoa and store in a container for the week. Wash and chop the kale and have ready to go in the fridge. Make the dressing and store in your blender, nutribullet or jar ready for coating. The feta and berries don’t require much prep, so no need to prep those.

All you have to do is make your wraps by bringing out the containers of ingredients, get an assembly station goin’ and wrap them in foil to stay together until you’re ready to eat them later!

Making the Kale and Quinoa Wrap

First, cook the quinoa in chicken or veggie broth to give it flavor. As your quinoa is cooking, start on the basil balsamic vinaigrette! Chop up the basil leaves and add it into the blender with the other vinaigrette ingredients. Blend and set aside until you’re ready to dress the kale.

Wash and chop the kale. Pat the kale dry with a towel. You want to make sure the kale is dry before dressing it so that the basil balsamic vinaigrette sticks to it. 1 tablespoon of the dressing coats 1 cup of chopped kale. Coat the kale in a bowl before adding it into the wrap.

Lay your wrap on a plate and fill it up with the cooled quinoa, dressed kale, chopped strawberries and blueberries. Lastly, sprinkle some feta cheese!

For serving this kale and quinoa wrap, try my basil roasted brussels sprouts as a side!

kale and quinoa wraps with berries and feta cheese stacked and held by a hand

Kale and Quinoa Wrap with Basil Balsamic Dressing

Kale and Quinoa Wrap with Basil Balsamic Dressing is an easy & delish vegetarian lunch to meal prep with feta cheese, quinoa, strawberries and blueberries!
Course Main Course
Cuisine American
Keyword kale, quinoa, wrap
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 person
Author Monica Nedeff


  • 1 wrap
  • 1 cup chopped kale
  • 1/2 cup cooked quinoa cook quinoa according to package instructions in chicken or vegetable broth
  • 1/4 cup blueberries
  • 1/4 cup strawberries
  • 1 tbsp feta cheese
  • 1 tbsp basil balsamic vinaigrette recipe from the Food Network and linked in body of the post


  • Cook quinoa according to package instructions in chicken or vegetable broth. I did 2 cups broth for 1 cup quinoa, and it took about 20 minutes for all the quinoa to absorb all the broth.
  • Wash and chop 1 bunch of kale. Pat kale dry.
  • Make the basil balsamic vinaigrette according to the Food Network's recipe (linked in the post). Blend the vinaigrette to get a thinker dressing consistency.
  • In a bowl, add 1 tablespoon dressing to 1 cup chopped kale. Toss kale to evenly coat.
  • Assemble wrap with quinoa, dressed kale, blueberries, strawberries and feta cheese. Roll into a wrap and enjoy!


  1. Instructions are for each wrap individually. You can make way more than just one!
  2. The amount of kale and quinoa that can be be stuffed in a wrap varies depending on the size of the wrap. Smaller wraps will probably not be able to get a full cup of kale and 1/2 cup of quinoa. Assemble according to your preference 🙂
  3. If meal prepping to make for later, use foil around the wrap to hold it together.

If you ever make a recipe, tag me on Instagram @monicanedeff.rdn I love seeing your creations and sharing them with the community! Please comment and give this recipe a star rating if you’ve made it as it greatly helps support this blog and my small biz, thank you! Happy cooking!

Latest Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top