Description

This Roasted Brussels Sprouts Wrap recipe features tender, caramelized Brussels sprouts and red onions roasted to perfection, combined with nutrient-packed quinoa, sweet dried cranberries, crunchy toasted walnuts, and creamy feta cheese, all wrapped in whole wheat tortillas. This healthy and flavorful wrap is ideal for a wholesome lunch or light dinner, offering a delightful blend of textures and a balance of savory and sweet flavors.

Ingredients

Scale

Vegetables and Grains

14 oz Brussels sprouts, trimmed and halved
1 small red onion, thinly sliced
1 cup baby spinach leaves
1 cup cooked quinoa (or brown rice)

Add-ins and Toppings

1/3 cup dried cranberries
1/4 cup toasted chopped walnuts
1/4 cup crumbled feta cheese

Wraps

4 large whole wheat tortillas

Seasoning and Dressing

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp maple syrup or honey
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Preheat oven: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
Prepare vegetables: In a large mixing bowl, toss the trimmed and halved Brussels sprouts along with thinly sliced red onion with olive oil, balsamic vinegar, maple syrup (or honey), sea salt, and black pepper until all pieces are evenly coated.
Roast vegetables: Spread the coated vegetable mixture evenly on the parchment-lined baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through the cooking time to ensure even caramelization and tenderness. The Brussels sprouts should be golden and soft when done.
Warm tortillas: While the vegetables are roasting, warm the whole wheat tortillas either in a dry skillet over medium heat or in the microwave until they are soft and pliable, making them easier to wrap.
Assemble wraps: Lay out each warm tortilla and layer with baby spinach leaves, a generous scoop of cooked quinoa or brown rice, the roasted Brussels sprouts and onions, dried cranberries, toasted walnuts, and optionally sprinkle crumbled feta cheese on top.
Roll and serve: Tightly roll each tortilla into a wrap, folding in the ends to secure the filling. Slice the wraps in half and serve immediately while warm or at room temperature as a delicious and nutritious meal.

Notes

You can substitute quinoa with cooked brown rice or couscous for a different grain option.
For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
Adding a squeeze of lemon juice before serving can enhance the freshness and brightness of the wrap.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
To add protein, consider including grilled chicken, chickpeas, or tofu.