Kids can have a delicious treat and a healthy balanced meal at the beach, picnic, party, or the backyard with these Mediterranean flavored wraps. Inca kids were eating quinoa thousands of years ago as all the essential amino acids are found in this super food. Quinoa is a complete protein, with iron, magnesium, potassium, fiber, and overall nutrient rich. The organic tricolor quinoa has white, red and black seeds. Using all organic ingredients, steam ½ chopped portabella mushroom, ¼ chopped green pepper, ¼ cup chopped cauliflower, 2 cups of washed baby kale, 1 chopped large slice red onion, 1 minced garlic clove, and 1 minced small chili pepper, seeded and deveined. In a separate pot, bring 1 cup of water to a boil and add ½ cup organic tricolor quinoa. Reduce heat and simmer for 20 minutes. Preheat the oven to 350 degrees. Add to the pot of quinoa 1 tbsp organic extra virgin olive oil and fluff together with a fork. Mix the steamed veggies, 1 tbsp of minced sun dried tomatoes, ¼ cup chopped Kalamata olives, ½ cup feta cheese, and finely cut a sprig each of fresh parsley, rosemary, sage, oregano, thyme from the garden into the cooked quinoa. Sprinkle organic whole wheat tortillas with mozzarella cheese and melt in the oven for 5 minutes. Fill the center of the tortillas with abundant quinoa mixture, fold and cut the wraps.