These burritos are quick to put together and handy to pack in a lunch or for on the go. They taste so great you will think they are very bad for you! Feel free to get creative and add other veggies or rice to the recipe.
1 recipe taco filling or beans, rinsed and drained
A few leaves per burrito of spinach, kale, or cabbage leaves
3 roma tomatoes chopped
½ C Hummus
3 jalapenos (optional)
1 pkg Lg whole wheat tortillas (I prefer La Banderita low carb brand)
1 jar Salsa (optional)
Spoon ¼ C taco filling or beans in middle
Sprinkle 1 T tomatoes and desired jalapenos
Fold tortilla, burrito style
On non-stick pan or Panini griddle, grill taco until desired doneness. Using a Panini grill, I put the setting on “sear” about 5 minutes
You can spoon salsa over burritos or as I prefer to use my hands – I serve the salsa on the side as a dip
Low carb option – use lettuce leaves instead of tortillas with taco filling instead of beans, but do not grill.
Note: The brand of tortilla I used is more pliable than even the same brand’s non low carb tortilla. Pliability makes it easier to fold without breaking. If your tortillas have been refrigerated, let them come to room temperature before folding.
Makes about 8 servings