Place thinly sliced red onions in a jar. Cover them with white wine vinegar and add a pinch of cane sugar and salt. Close the jar and let them chill in the fridge for at least 1 hour, preferably overnight.

In a food processor, blend pepitas and garlic until finely chopped. Add chopped kale, basil, lemon juice, lemon zest, Dijon mustard, salt, and pepper. While blending, slowly drizzle in the olive oil until the mixture is smooth and emulsified (1-2 minutes).

In a large bowl, mix cooked quinoa, chopped cucumbers, kale, cherry tomatoes, feta cheese, chives, and pine nuts. Drizzle with extra virgin olive oil and lemon juice, then season with sea salt and freshly ground black pepper. Toss until well combined.

Lay out each whole grain tortilla and place a generous scoop of the quinoa mixture in the center. Top with pesto and pickled onions, sprinkle with fresh mint, wrap tightly, cut in half if desired, and serve immediately.