A warm wrap featuring roasted Brussels sprouts, dried cranberries, quinoa, and crunchy walnuts in whole wheat tortillas.
# Components:
→ Vegetables
01 - 14 oz Brussels sprouts, trimmed and halved
02 - 1 small red onion, thinly sliced
03 - 1 cup baby spinach leaves
→ Grains
04 - 1 cup cooked quinoa (or brown rice)
→ Fruits & Nuts
05 - 1/3 cup dried cranberries
06 - 1/4 cup toasted chopped walnuts
→ Dairy (optional)
07 - 1/4 cup crumbled feta cheese
→ Wraps
08 - 4 large whole wheat tortillas
→ Seasoning & Dressing
09 - 2 tablespoons olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon maple syrup or honey
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Method:
01 - Preheat the oven to 410°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts and red onion. Add olive oil, balsamic vinegar, maple syrup, sea salt, and black pepper, tossing to coat evenly.
03 - Spread the coated vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
04 - Heat the tortillas in a dry skillet or microwave briefly until pliable.
05 - Layer baby spinach, a spoonful of cooked quinoa, roasted Brussels sprouts and red onion, dried cranberries, walnuts, and feta cheese (if using) onto each tortilla.
06 - Roll the tortillas tightly, folding in the ends to enclose the filling. Slice each wrap in half and serve warm or at room temperature.
