A savory wrap featuring roasted Brussels sprouts, dried cranberries, quinoa, and crunchy walnuts in a whole wheat tortilla.
# Ingredients:
→ 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 - ⅓ cup dried cranberries
06 - ¼ cup toasted chopped walnuts
→ Dairy (optional)
07 - ¼ cup crumbled feta cheese
→ Wraps
08 - 4 large whole wheat tortillas
→ Seasoning & Dressing
09 - 2 tbsp olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp maple syrup or honey
12 - ½ tsp sea salt
13 - ¼ tsp black pepper
# Directions:
01 - Preheat oven to 410°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine Brussels sprouts and red onion with olive oil, balsamic vinegar, maple syrup, sea salt, and black pepper. Toss to coat evenly.
03 - Spread the mixture evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until Brussels sprouts are golden and tender.
04 - Heat tortillas in a dry skillet or microwave until pliable and warm.
05 - Layer baby spinach, a scoop of cooked quinoa, roasted Brussels sprouts and onions, dried cranberries, toasted walnuts, and feta cheese (if using) onto tortillas.
06 - Fold in the ends and roll the wraps tightly. Slice in half and serve warm or at room temperature.
