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