FoodLink - Purdue Extension

Bring it on Brussels Sprout Wrap

15 min
15 min
Total Time
30 min
Servings: 10


2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons coconut oil
2 1/2 cups Brussels sprouts (trimmed and finely chopped)
1 15-ounce can pinto beans (rinsed and drained)
2 small avocados (pitted)
2 limes (juiced)
2 tablespoons chia seeds
10 whole wheat tortillas


  1. In a medium bowl, stir together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.

  2. Place a large sauté pan over moderate heat, and warm the coconut oil. Add the Brussels sprouts and the seasoning mixture and cook until the Brussels sprouts soften and wilt slightly (about 5 minutes).

  3. Add the beans, lower the heat to low, and cook, stirring often, until the beans are heated through (about 3 minutes).

  4. In a small bowl, use a fork to mash the avocados and lime juice into a creamy paste. Add the chia seeds and stir to combine.

  5. Spread a thin layer of the avocado mixture on each tortilla then top with the Brussels sprout–bean mixture. Roll up the tortillas, tucking the sides in as you roll.