# Ingredient list:
→ 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 - ⅓ cup dried cranberries
06 - ¼ cup toasted chopped walnuts
→ Dairy (optional)
07 - ¼ cup crumbled feta cheese
→ Wraps
08 - 4 large whole wheat tortillas
→ Seasoning & Dressing
09 - 2 tablespoons olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon maple syrup or honey
12 - ½ teaspoon sea salt
13 - ¼ teaspoon black pepper
# Cooking steps:
01 - Set the oven to 410°F and line a baking sheet with parchment paper.
02 - In a bowl, toss Brussels sprouts and red onion with olive oil, balsamic vinegar, maple syrup, sea salt, and black pepper until evenly coated.
03 - Spread the mixture evenly on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through, until sprouts are golden and tender.
04 - Lightly warm tortillas in a dry skillet or microwave until pliable.
05 - Layer spinach leaves, a spoonful of cooked quinoa, roasted Brussels sprouts and onions, dried cranberries, walnuts, and feta cheese if using onto each tortilla.
06 - Roll up the wraps tightly, folding in the ends, then slice in half and serve warm or at room temperature.
