Wholesome wrap with roasted Brussels sprouts, dried cranberries, quinoa, walnuts, and spinach in a warm whole wheat tortilla.
# 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 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 It:
01 - Preheat the oven to 410°F and line a baking sheet with parchment paper.
02 - In a mixing 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 seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until golden and tender.
04 - Warm the whole wheat tortillas in a dry skillet or microwave until flexible and pliable.
05 - Layer baby spinach, a portion of cooked quinoa, roasted Brussels sprouts and onions, dried cranberries, toasted walnuts, and feta cheese (if using) onto each tortilla.
06 - Fold in ends and tightly roll up each tortilla. Slice in half and serve warm or at room temperature.
