Protein Quinoa & Bean Burrito Wrap

5 from 1 vote

Wrap up your quinoa, Mexican-style!

With hearty black beans and quinoa, you’re getting a healthy dose of fiber and protein in this filling wrap that’s perfect for lunch or dinner! Wraps can also make great party food, and kids love them, too! Plus, once you’ve whipped up the quinoa, all you need to do is add four additional ingredients, and you’ve got a meal!

5 from 1 vote

Protein Quinoa & Bean Burrito Wrap

These healthy and delicious Mexican burrito wraps are just what you need for a weeknight meal.
Yield 8 people
Serving Size 0.5 burrito
Course Dinner, Lunch
Cuisine Mexican, Tex-Mex



  • There are two methods to prepare our Quinoa & Bean Burrito Wrap recipe.

Method 1 (This is the Flauta method, crunchy and yummy!)

  • Preheat oven to 350 degrees. Add the first 4 ingredients to a mixing bowl, toss to combine. Evenly divide mixture along the edge of each tortilla. Roll snugly and cut each burrito in half. Lightly spray each side with non-stick cooking spray or brush with olive oil. Place seam side down on a parchment-lined cookie sheet or non-stick baking sheet. Don't allow wraps to touch so that they get crispy on all sides.
  • Bake approximately 16 to 20 minutes, or until wraps are lightly golden and crispy. Turn over after 10 minutes of cooking time. If desired, serve with either fat-free Greek yogurt or reduced-fat sour cream, and additional salsa. Serve immediately.

Method 2 (Burrito method)

  • Preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet, and warm 15 minutes while quinoa & beans are heating up. In the meantime, combine in a skillet the cooked quinoa, black beans, and salsa. Heat over medium-low heat until hot.
  • Evenly divide quinoa & bean mixture over the edge of each tortilla. Evenly distribute the cheese over the quinoa mixture. Snugly roll each tortilla then cut in half. If desired, serve with fat-free Greek yogurt or reduced-fat sour cream, and additional salsa.

Nutrition Information

Serving: 0.5burrito | Calories: 289kcal | Carbohydrates: 39g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 218mg | Fiber: 6g | Sugar: 1g |
SmartPoints (Freestyle): 9
Keywords Diabetic-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

This post may include affiliate links.

Create a FREE account for quick & easy access

Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


    1. Great question, Laurel! Yes, you can use corn tortillas, however it will be more like a taco than a burrito. But still delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating