Mediterranean Diet Chipotle Burrito

Elevate your next meal with the irresistible Mediterranean Diet Chipotle Burrito—a fusion of bold Mediterranean flavors and smoky chipotle heat, all wrapped in a wholesome whole wheat tortilla. Packed with nutrient-rich quinoa, roasted chickpeas, and tender sautéed vegetables like red bell pepper, zucchini, and red onion, this burrito is a plant-based delight. Fresh parsley and mint add a refreshing herbal twist, while a creamy yogurt-lemon sauce brings a tangy, zesty finish to every bite. Perfect for those looking for a healthy burrito recipe that’s quick to prepare in just 45 minutes, this dish is ideal for meal preps, weeknight dinners, or a flavorful on-the-go lunch. Embrace the vibrant, healthy fusion of Mediterranean diets and smoky chipotle spices today!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces whole wheat tortillas
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 small red onion
• 2 cloves garlic
• 15 ounces canned chickpeas
• 1 teaspoon ground cumin
• 0.5 teaspoon chipotle chili powder
• 0.5 cup yogurt
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley
• 0.25 cup fresh mint
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by cooking the quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2

While the quinoa is cooking, prepare the vegetables: Slice the red bell pepper, zucchini, and red onion into thin strips. Mince the garlic cloves.

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add the sliced red bell pepper, zucchini, and red onion to the skillet. Cook for about 7-8 minutes, stirring occasionally, until the vegetables are tender and slightly charred.

Step 5

Drain and rinse the chickpeas, then add them to the skillet with the vegetables. Stir in 1 teaspoon of ground cumin and 0.5 teaspoons of chipotle chili powder. Cook for an additional 2-3 minutes until chickpeas are heated through.

Step 6

In a small bowl, mix 0.5 cup of yogurt with 2 tablespoons of lemon juice until smooth. Add a pinch of salt and black pepper to taste.

Step 7

Chop 0.25 cup each of fresh parsley and fresh mint, and stir them into the prepared quinoa.

Step 8

Warm the whole wheat tortillas by placing them in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds until warm.

Step 9

Assemble the burritos: Lay a warm tortilla flat, spread a spoonful of the chipotle yogurt sauce over it, add a quarter of the quinoa mixture, and top with a generous portion of the roasted vegetables and chickpeas.

Step 10

Roll the tortilla tightly into a burrito, folding in the sides as you go to contain the filling. Repeat with the remaining tortillas.

Step 11

Serve immediately, and enjoy the Mediterranean fusion flavors of this healthy chipotle burrito.

Nutrition Facts

Serving size	(1926.2g)

Amount per serving	% Daily Value*
Calories	2017.1

Total Fat 62.0g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 7.3mg	0%
Sodium 6942.6mg	0%
Total Carbohydrate 295.9g	0%
Dietary Fiber 35.7g	0%
Total Sugars 47.0g
Protein 70.0g	0%

Vitamin D 58.8IU	0%
Calcium 706.7mg	0%
Iron 19.4mg	0%
Potassium 2712.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 13.9%

Carbs: 58.5%