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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.
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Diabetic-Friendly, Vegetarian
Servings: 8 people
Calories: 289kcal
Author: Gale Compton



  • 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.


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
SmartPoints (Freestyle): 9