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