Mediterranean Diet Chipotle Burrito
Discover a bold new twist on a classic burrito with the Mediterranean Diet Chipotle Burrito, a vibrant fusion of healthful ingredients and smoky spice that’s perfect for clean eating enthusiasts. This recipe features nutrient-packed quinoa, roasted chickpeas, and tender sautéed vegetables, all seasoned with aromatic cumin and chipotle chili powder for a flavorful kick. Wrapped in wholesome whole wheat tortillas, it’s topped with a creamy yogurt-lemon sauce and fresh herbs like parsley and mint for a refreshing Mediterranean flair. Quick to prepare in under an hour, this plant-forward recipe is a delicious, easy way to enjoy a high-protein, fiber-rich meal that’s both satisfying and guilt-free. Whether you’re seeking a healthy burrito recipe or looking to spice up your Mediterranean diet repertoire, this dish earns rave reviews for its creative blend of styles and ingredients.
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Recipe Information
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
Instructions
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.
While the quinoa is cooking, prepare the vegetables: Slice the red bell pepper, zucchini, and red onion into thin strips. Mince the garlic cloves.
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.
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.
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.
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.
Chop 0.25 cup each of fresh parsley and fresh mint, and stir them into the prepared quinoa.
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.
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.
Roll the tortilla tightly into a burrito, folding in the sides as you go to contain the filling. Repeat with the remaining tortillas.
Serve immediately, and enjoy the Mediterranean fusion flavors of this healthy chipotle burrito.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 6943 mg | 302% | |
| Total Carbohydrate | 295.9 g | 108% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 47.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 707 mg | 54% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2713 mg | 58% | |
*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.
