Pin 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.
I have always enjoyed making this wrap because it combines crunchy roasted vegetables with sweet and savory accents that my whole family loves.
Ingredients
- Brussels sprouts: 400 g trimmed and halved
- Red onion: 1 small, thinly sliced
- Baby spinach leaves: 1 cup
- Cooked quinoa: 1 cup (or brown rice)
- Dried cranberries: 1/3 cup
- Toasted chopped walnuts: 1/4 cup
- Crumbled feta cheese: 1/4 cup (optional)
- 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:
- Preheat oven to 210°C (410°F) and line a baking sheet with parchment paper.
- Toss vegetables:
- Toss Brussels sprouts and red onion with olive oil, balsamic vinegar, maple syrup, salt, and pepper in a bowl. Spread evenly on the baking sheet.
- Roast:
- Roast for 20-25 minutes, stirring halfway, until Brussels sprouts are golden and tender.
- Warm tortillas:
- Warm the 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) on each tortilla.
- Roll and serve:
- Roll up wraps tightly, folding in the ends. Slice in half and serve warm or at room temperature.
Pin This wrap is always a hit at family gatherings my kids especially love helping to assemble each portion.
Notes
Substitute quinoa with farro bulgur or brown rice as preferred. For a vegan version omit feta cheese or use a plant-based alternative. Add shredded cooked chicken for extra protein if desired. Great with a side of Greek yogurt or a light tahini dressing.
Required Tools
Baking sheet Mixing bowls Knife and cutting board Large skillet optional for warming tortillas
Allergen Information
Contains wheat tortillas dairy feta and tree nuts walnuts. Check ingredient labels for hidden allergens if using store-bought wraps or cheese.
Pin This wrap is perfect for quick lunches or easy weeknight dinners enjoy the blend of flavors and textures in every bite.
Recipe FAQ
- → How do I achieve perfectly roasted Brussels sprouts?
Toss halved Brussels sprouts with olive oil, balsamic vinegar, salt, and maple syrup for caramelization. Roast at 210°C (410°F) for 20-25 minutes, stirring halfway for even cooking.
- → Can I substitute quinoa in the filling?
Yes, cooked farro, bulgur, or brown rice work well as hearty grain alternatives without compromising flavor or texture.
- → Is it possible to make this wrap vegan?
Omit the feta cheese or replace it with a plant-based alternative to keep it vegan while maintaining creaminess.
- → What nuts are included and can they be replaced?
Toasted walnuts add crunch and depth, but you can swap them for pecans or almonds to suit your preference or allergy needs.
- → How should the tortillas be prepared?
Warm the whole wheat tortillas gently in a dry skillet or microwave until pliable, making them easier to roll and eat.
- → Are there suggestions for serving accompaniments?
Pairing with Greek yogurt or a light tahini dressing complements the wrap’s flavors and adds a creamy contrast.