Tahini + Quinoa Moroccan Wrap

Tahini + Quinoa Moroccan Wrap

1) Fennel and Chickpea Salad - 2 thinly sliced fennel hearts, 1/2 medium red onion sliced, 1/2 red bell pepper diced, 1 can of cooked chickpeas drained and rinsed, 4 minced garlic cloves, 2 lemons juiced, 1 cup of fresh cilantro diced, 3 tablespoons of olive oil, ~1-2 teaspoon of salt, cracked blacked pepper to taste. ** grilling fennel and onion prior will add a nice touch. 
Mix all ingredients together and chill at least an hour prior to serving. Making a day before allows for great meddling of flavors!
2) Cook Keen One Harissa Red Pepper as instructed.
3) Heat Atoria's flatbread for ~30 seconds per side on a grill or pan. Add ~ 1/3 cup of harissa quinoa on top, 1/4 cup of fennel salad, and drizzle Holic Tahini dressing on top as desired ( 1-2 tablespoons).
4) For a tasty carnivorous add on, marinate 3 chicken things for 20 minutes with Holic Honey Aleppo Marinade and grill for 4-5 minutes on each side until desired internal temperature Slice grilled chicken between quinoa and fennel salad. Along with the tahini sauce, sprinkle some Feta and cilantro for Full on Flavor Country!