Quinoa & Lentil Salad Wraps

Ingredients

2 cups (500 mL) cooked quinoa

1 cup (250 mL) cooked lentils

1 whole large red bell pepper, diced

½ head small radicchio, thinly sliced

¼ cup (60 mL) toasted pumpkin seeds

1 (whole) green onion, finely sliced

3 Tbsp (45 mL) seasoned rice wine vinegar

2 Tbsp (30 mL) chopped fresh cilantro

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) olive oil

2 tsp (10 mL) whole grain mustard

½ head iceberg lettuce, leaves separated