Bring It On Brussels Sprouts Wrap

Pinckney Elementary School student Corbin Jackson was one of 54 kids who earned a trip to the White House by winning a nationwide recipe contest.

Here's his winning recipe:

Bring It On Brussels Sprouts Wrap


  • 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
  • 10 ounces Brussels sprouts, trimmed and finely chopped
  • 1 (15-ounce) can organic pinto beans, rinsed and drained
  • 2 small avocados, pitted
  • Juice from 2 limes
  • 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. In a large saut pan over moderate heat, 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. Add the beans, lower the heat to low, and cook, stirring often, until the beans are heated through, about 3 minutes.
  3. 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.
  4. 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.

289 calories; 7g protein; 35g carbohydrates; 13g fat (3g saturated fat); 455mg sodium


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