Save A hearty, flavorful wrap featuring caramelized Brussels sprouts, sweet dried cranberries, and wholesome grains, all wrapped in a soft tortilla for a satisfying vegetarian meal.
This wrap quickly became a family favorite for its combination of textures and flavors, perfect for busy weeknight dinners.
Ingredients
- Brussels sprouts: 400 g, trimmed and halved
- Red onion: 1 small, thinly sliced
- Baby spinach leaves: 1 cup
- Cooked quinoa (or brown rice): 1 cup
- Dried cranberries: 1/3 cup
- Toasted chopped walnuts: 1/4 cup
- Crumbled feta cheese (optional): 1/4 cup
- Whole wheat tortillas: 4 large
- Olive oil: 2 tbsp
- Balsamic vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Preheat oven:
- Set oven to 210°C (410°F). Line a baking sheet with parchment paper.
- Toss vegetables:
- In a bowl, combine Brussels sprouts and red onion with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Spread evenly on the baking sheet.
- Roast:
- Roast for 20 to 25 minutes, stirring halfway, until Brussels sprouts are golden and tender.
- Warm tortillas:
- Heat tortillas in a dry skillet or microwave until pliable.
- Assemble wraps:
- Layer spinach leaves, quinoa, roasted Brussels sprouts and onions, dried cranberries, walnuts, and feta if using.
- Serve:
- Roll wraps tightly, fold in ends, slice in half, and serve warm or at room temperature.
Save My family loves to gather around and enjoy these wraps together, making mealtime a joyful everyday occasion.
Nutrition
Each wrap contains approximately 340 calories with balanced macros: 13 g fat 48 g carbohydrates and 10 g protein.
Variations
Add shredded cooked chicken for extra protein or swap walnuts for pecans to change the nutty flavor.
Serving Suggestions
Serve these wraps alongside a light tahini dressing or a side of Greek yogurt for added creaminess.
Save This wrap is perfect for meal prep and can be enjoyed warm or at room temperature for convenience.
Recipe FAQs
- → How do you properly roast Brussels sprouts for this dish?
Trim and halve the Brussels sprouts, toss with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Roast at 210°C (410°F) for 20-25 minutes, stirring halfway to ensure even caramelization.
- → Can I substitute quinoa with other grains?
Yes, you can replace quinoa with cooked brown rice, farro, or bulgur to vary the texture and flavor of the wrap.
- → What alternatives work for the feta cheese in this wrap?
Feta can be omitted for a vegan option or replaced with plant-based cheese alternatives or simply extra toasted walnuts for added richness.
- → How can I warm the tortillas before assembling?
Warm tortillas gently in a dry skillet over medium heat or microwave them wrapped in a damp cloth until soft and pliable for easier rolling.
- → What dressing flavors enhance the roasted vegetables?
A mix of balsamic vinegar and maple syrup balances the caramelized sweetness and adds depth, making the vegetables more flavorful.