Soft wheat wrap filled with roasted Brussels sprouts, cranberries, quinoa, walnuts, and optional feta cheese.
# Ingredient List:
→ 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 tbsp olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp maple syrup or honey
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper
# How to Make:
01 - Set the oven to 410°F and 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 until evenly coated.
03 - Spread the coated Brussels sprouts and onions evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through until vegetables are tender and caramelized.
04 - Gently warm the whole wheat tortillas in a dry skillet or microwave until flexible and easy to fold.
05 - Layer baby spinach, a spoonful of cooked quinoa, the roasted Brussels sprouts and onions, dried cranberries, toasted walnuts, and crumbled feta cheese if desired onto each tortilla.
06 - Tightly roll up the wraps, folding in the ends, then slice each in half. Serve immediately warm or at room temperature.
