Wrap with Quinoa, Rocket, Primo Sale Cheese and Natù Peanuts

 Ingredients

• 2 Piadinas/Tortillas (wholemeal or multigrain)
• 100g Quinoa (cooked)
• 50g Primo Sale (or Feta, cut into cubes)
• 30g Rocket (or fresh baby spinach)
• 6-8 Sun-Dried Tomatoes (in oil, well drained and cut into strips)
• 2 tablespoons Natù Peanuts
• 1 tablespoon Extra Virgin Olive Oil (EVO)
• 1/2 Lemon (juice only)
• Salt and Pepper to taste

Method

Rinse the quinoa thoroughly. Cook it according to the instructions on the pack (usually 1 part quinoa to 2-3 parts water, for about 15 minutes). Fluff the cooked quinoa with a fork and leave it to cool in a large bowl.
-In the bowl with the cooled quinoa, add the sliced sun-dried tomatoes and the diced primo sale. Dress with the lemon juice, EVO oil, salt, and pepper. Mix well.
-Warm the piadinas slightly in a hot pan (about 1 minute per side) to make them softer and easier to roll.
-Place each piadina on a work surface.
Spread a generous spoonful of Natù Peanuts in the centre of the piadina: it will act as the "glue" for the filling.
'Arrange the rocket and add a generous portion of the quinoa, primo sale, and sun-dried tomato mixture over the rocket.
Close the wrap by folding the outer sides inwards first, then roll it up tightly from the bottom upwards. Serve immediately or wrap in baking paper for a takeaway lunch.