Save to Pins 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 love making these wraps for quick lunches because they combine great flavors and textures with minimal effort.
Ingredients
- Vegetables: 400 g Brussels sprouts, trimmed and halved, 1 small red onion, thinly sliced, 1 cup baby spinach leaves
- Grains: 1 cup cooked quinoa (or brown rice)
- Fruits & Nuts: 1/3 cup dried cranberries, 1/4 cup toasted chopped walnuts
- Dairy (optional): 1/4 cup crumbled feta cheese
- Wraps: 4 large whole wheat tortillas
- Seasoning & 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
Instructions
- Step 1:
- Preheat oven to 210°C (410°F). Line a baking sheet with parchment paper.
- Step 2:
- In a bowl, toss Brussels sprouts and red onion with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Spread evenly on the baking sheet.
- Step 3:
- Roast for 20 to 25 minutes, stirring halfway, until Brussels sprouts are golden and tender.
- Step 4:
- Warm the tortillas in a dry skillet or microwave until pliable.
- Step 5:
- To assemble each wrap, layer spinach leaves, a spoonful of quinoa, roasted Brussels sprouts and onions, dried cranberries, walnuts, and feta if using.
- Step 6:
- Roll up the wraps tightly, folding in the ends. Slice in half and serve warm or at room temperature.
Save to Pins This recipe always brings my family together around the table for a wholesome and tasty meal.
Notes
Add shredded cooked chicken for extra protein if desired. Great served with a side of Greek yogurt or a light tahini dressing.
Required Tools
Baking sheet, mixing bowls, knife and cutting board, large skillet 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.
Save to Pins These wraps are perfect for meal prep or a quick dinner option that doesn’t sacrifice flavor.
Frequently Asked Questions
- → How do I achieve perfectly roasted Brussels sprouts?
Trim and halve the sprouts evenly, toss with oil and seasonings, then roast at 210°C (410°F) for 20–25 minutes, stirring halfway for even caramelization.
- → Can I substitute quinoa with other grains?
Yes, options like brown rice, farro, or bulgur work well as alternatives to quinoa in this wrap.
- → What are good options to make this wrap vegan?
Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep it vegan-friendly.
- → How should I warm the tortillas without drying them out?
Warm them briefly in a dry skillet over low heat or microwave wrapped in a damp towel for softness and flexibility.
- → What dressings complement the flavors in this dish?
A light tahini dressing or Greek yogurt-based dip pairs nicely, adding creaminess without overpowering the wrap.