1. 1. Cook quinoa according to package instructions and set aside.

2. 2. Heat olive oil in a pan over medium heat. Add zucchini, cucumber, black olives, black beans, garbanzo beans, and garlic salt. Cook until vegetables are tender.

3. 3. In a separate pan, sauté spinach and fresh basil with butter until wilted.

4. 4. Place a flour tortilla on a flat surface. Layer romaine lettuce on the tortilla followed by the cooked quinoa, sautéed vegetables, and cheese.

5. 5. Roll the tortilla tightly to form a wrap. Cut in half if desired and serve.