Meatless Thanksgiving in a Wrap

"These hearty wraps deliver all the same delicious flavors you know and love in a small hand-held version. A quick cranberry relish complements melt-in-your-mouth sweet potatoes, roasted Brussels sprouts, sage-infused white beans, and tangy onion. Roll it all up in a whole wheat tortilla and sink your teeth into the comforting tastes that remind you of gathering around a table with loved ones. If you have leftover Thanksgiving cranberry relish, sweet potatoes, and/or Brussels sprouts, go ahead and use them."

"In a small saucepan combine cranberries, sugar, and ⅓ cup water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until cranberries soften and are sauce like, stirring occasionally. Let cool. Meanwhile, in a medium bowl whisk together 2 tablespoons of the vinegar, the sage, and mustard. Add beans; toss to coat. Cover and chill while preparing the remaining ingredients."

A bright cranberry relish is made by simmering cranberries with sugar and a little water until sauce-like. Cannellini beans are tossed with vinegar, chopped sage, and Dijon mustard and chilled to infuse flavor. Sweet potatoes and halved Brussels sprouts are roasted with remaining vinegar, salt, and pepper until tender. Whole wheat tortillas are layered with baby greens, slivered red onion, the sage-infused beans, roasted vegetables, cranberry relish, and toasted pumpkin seeds. The ingredients are rolled into handheld wraps for a portable, meatless meal that uses Thanksgiving leftovers if available.

Read at Alternative Medicine Magazine