Gluten-Free Harvest Wrap
Get the most out of the season with these wraps that contain fall-inspired flavors and are as pretty as they are delicious!
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
While the butternut squash is roasting, prepare the maple Dijon dressing. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt and pepper; set aside.
In a large bowl, combine the cooked quinoa, baby spinach leaves, crumbled feta cheese, chopped pecans, and dried cranberries. Toss with half of the maple Dijon dressing.
Lay out the gluten-free wraps on a clean surface. Divide the quinoa and veggie mixture evenly among the wraps.
Top each wrap with roasted butternut squash cubes.
Drizzle the remaining dressing over the fillings.
Fold in the sides of each wrap and then roll them up tightly, securing them with toothpicks if needed.
Serve your gluten-free harvest wraps immediately, or wrap them in foil and refrigerate for a tasty and portable lunch option. Enjoy!
Ingredients
Directions
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
While the butternut squash is roasting, prepare the maple Dijon dressing. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt and pepper; set aside.
In a large bowl, combine the cooked quinoa, baby spinach leaves, crumbled feta cheese, chopped pecans, and dried cranberries. Toss with half of the maple Dijon dressing.
Lay out the gluten-free wraps on a clean surface. Divide the quinoa and veggie mixture evenly among the wraps.
Top each wrap with roasted butternut squash cubes.
Drizzle the remaining dressing over the fillings.
Fold in the sides of each wrap and then roll them up tightly, securing them with toothpicks if needed.
Serve your gluten-free harvest wraps immediately, or wrap them in foil and refrigerate for a tasty and portable lunch option. Enjoy!
