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Murielle Banackissa
Vegan wrap cut in half, stuffed with squash, brussels sprouts, cranberries, sweet potatoes page-recipe-item apples

Fall Inspired Burrito Wrap

Print recipe
45 mins Prep: 15 mins Cook: 30 mins
Serves 4

Stuffed with smokey roasted sweet potatoes, sautéed Brussel sprouts, butternut squash hummus, homemade cranberry sauce, and cooked wild rice, these burritos are everything I love about fall produce and flavors.

Ingredients

Roasted Sweet Potatoes

  • 4 cups diced sweet potatoes
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper

Sautéed Brussel Sprouts

  • 1 tsp olive oil
  • 2 shallots , finely chopped
  • 4 garlic cloves , minced
  • 5 cups finely chopped Brussel sprouts
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly cracked pepper , to taste

Wrap & Other Fillings

Recipe

  1. Step 1

    Prepare the roasted sweet potatoes by lining a baking sheet with parchment paper and preheating the oven to 400ºF.

  2. Step 2

    Transfer sweet potatoes on the baking dish and season with smoked paprika, cumin, salt and pepper. Toss to coat. Bake for 20 minutes or until fork tender.

  3. Step 3

    In the meantime, prepare the sautéed Brussel sprouts by heating olive oil in a pan over medium-high heat. Add shallots and sauté until starting to brown.

  4. Step 4

    Decrease heat, add garlic and Brussel sprouts. Cook until the Brussel Sprouts become soft and the edges start to caramelize.

  5. Step 5

    Add balsamic vinegar, salt and pepper to taste. Remove from the heat.

  6. Step 6

    To assemble your burritos, roll out a large tortilla wrap. Spread 1 tablespoon of Butternut Squash and Kalamata Olives Hummus and 1 tablespoon of Sugar Free Cranberry Sauce. Add 1/4 cup of wild rice, roasted sweet potatoes and sautéed Brussel sprouts. Roll up and place seam down while you roll the other 3 burritos.

  7. Step 7

    Enjoy as is or place them seam down into a frying pan and grill on both sides until brown and crispy to your liking.

Common Questions & Swaps

  • Feel free to use any other cooked grain instead of the wild rice. 
  • Use any tortillas you prefer. In this recipe, I opted for gluten-free ones, but wheat based tortillas work perfectly as well.
  • No time to make your own hummus? Skip it and use store-bought hummus instead.
Vegan wrap cut in half, stuffed with squash, brussels sprouts, cranberries, sweet potatoes block-cover-recipe apples
Vegan wrap cut in half, stuffed with squash, brussels sprouts, cranberries, sweet potatoes block-cover-recipe apples
Vegan wrap cut in half, stuffed with squash, brussels sprouts, cranberries, sweet potatoes block-cover-recipe apples
Vegan wrap cut in half, stuffed with squash, brussels sprouts, cranberries, sweet potatoes block-cover-recipe apples