Savor a wrap filled with roasted Brussels sprouts, dried cranberries, quinoa, and crunchy walnuts.
# What you need:
→ 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 cooked 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
# How to Make It:
01 - Preheat 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 to coat evenly.
03 - Spread the vegetables evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
04 - Heat the tortillas in a dry skillet or microwave until pliable.
05 - Layer baby spinach leaves, cooked quinoa, roasted Brussels sprouts and red onion, dried cranberries, toasted walnuts, and crumbled feta (if using) onto each tortilla.
06 - Roll up the tortillas tightly, folding in the ends. Slice each wrap in half and serve warm or at room temperature.
