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Gateway Crescent

“I like to be creative with combinations of ingredients and sauces and try different tastes together to see what goes best,” says Blake. “My first idea for a fun lunch recipe included wontons. My mom and I tried several different combinations and determined we needed a bigger shell. We replaced the wontons with whole-wheat tortillas. I tried various ingredients on the inside and decided on this recipe. Add a side of nectarines or peaches and you have a meal following My Plate guidelines.” - Blake Koehr, Age 12, Missouri

Makes 4 Servings


  • ¼ cup quinoa, rinsed
  • ½ cup low-sodium chicken broth
  • ¼ cup olive oil
  • 1 green onion (scallion), chopped
  • ¼ orange bell pepper, seeded and chopped
  • ½ zucchini, chopped
  • 2 tablespoons spinach, chopped
  • ¼ jalapeño pepper, minced
  • 4 whole-wheat tortillas
  • ¼ cup feta cheese
  • Red pepper flakes to taste
  • ¼ cup plain yogurt
  • ½ teaspoon lemon juice
  • ½ teaspoon honey


  1. Preheat the oven to 350°F. In a large saucepan, combine the quinoa and chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 minutes, or until the quinoa is tender.
  2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the green onion, bell pepper, zucchini, spinach, and jalapeño, and cook about 5 minutes, or until soft and lightly brown.
  3. On a large baking sheet, brush the remaining 2 tablespoons olive oil on 1 side of each tortilla, then flip over the tortillas. Fill each tortilla with 2 tablespoons cooked quinoa, ¼ cup veggies, 1 tablespoon feta, and a sprinkle of red pepper flakes. Brush the edges of each tortilla with water. Fold each tortilla in half and press with a fork to seal the edges. Bake for 10 minutes.
  4. Meanwhile, in a small bowl, combine the yogurt, lemon juice, and honey. Serve the tortillas with the sauce. Enjoy! 

301 calories; 17g fat; 32g carbohydrates; 8g protein

Learn more about the Kids' "State Dinner"