There’s a good reason why the humble burrito is so popular among us fitness folk.
It’s portable. It’s macro-friendly. It’s an easy way to sneak some veggies into your diet. And of course, it’s delicious.
It’s also often loaded with calories and, in the case of pre-packaged ones, unhealthy fats and other undesirables.
That’s why you should start making your own, and these healthy burrito recipes are a great place to start.
They’re easy to make, they taste great, and no matter what your goals or culinary preferences are, there’s something here for you.
Enjoy!
Picture courtesy of One Sweet Mess
Pan-frying shrimp is an easy cooking technique, and once they’re done, there are countless ways to serve the quick seafood as the main protein.
Turning tasty shrimp into a burrito is as simple as it gets. Fill it with rice, beans, and guacamole. Or if you have a few more minutes to spend in the kitchen, chop up fresh ingredients to make this mango salsa.
Serves 4
Ingredients
Mango Salsa:
1 large mango, peeled and diced
1/2 jalapeno, deseeded and minced
1 Tbsp. chopped fresh cilantro
1 Tbsp. minced red onion
2 tsp. lime juice
Pinch of salt
Shrimp:
1 lb. medium shrimp, peeled and deveined
1 1/2 Tbsp. taco seasoning
Salt and freshly ground black pepper to taste
1 Tbsp. butter
Burritos:
4 large flour tortillas (about 10” each)
1 cup cooked rice (about 1/3 cup dry)
1/2 cup hummus
1/4 cup guacamole
1/4 cup (about 1 oz.) shredded Colby Jack cheese
Nutrition Facts (Per Serving)
Calories: 550
Protein: 38 grams
Carbs: 64 grams
Fat: 16 grams
Picture courtesy of Urban Cookery
These shredded chicken burritos start in the slow cooker, and then are finished in the oven for ultimate convenience. Altogether, you’ll only be in the kitchen for about 15 minutes.
Even the toppings are easy. Serve these baked chicken burritos with sour cream and diced avocado to contrast the spicy Buffalo sauce.
Serves 4
Ingredients
2 lbs. boneless skinless chicken thighs
1/2 package (4 oz.) cream cheese
2/3 cup Frank’s red hot sauce
1/2 onion, thinly sliced
1 cup diced bell peppers
4 cups fresh spinach
4 flour tortillas (about 8” each)
Nutrition Facts (Per Serving)
Calories: 440
Protein: 49 grams
Carbs: 15 grams
Fat: 21 grams
Picture courtesy of Hungry Girl
Instead of stopping by Chipotle after work or the gym, come home after a long day to eat some homemade chicken burritos. Prep these in the morning, and leave the Crock Pot on low.
Then at dinnertime warm some tortillas, roll them up, and take a bite. To make it even easier, freeze everything for these easy chicken burritos in a bag, and you just have to dump it into a slow cooker.
Serves 8
Ingredients
1 1/2 lbs. boneless skinless chicken breast
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1 cup chopped onion
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (4 oz.) diced green chiles, drained
1 1/2 cups reduced-sodium chicken broth
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
5 cups roughly chopped cauliflower
1/2 cup (about 2 oz.) reduced-fat Mexican blend cheese
8 large whole-wheat tortillas (about 10” each)
Nutrition Facts (Per Serving)
Calories: 469
Protein: 40 grams
Carbs: 47 grams
Fat: 13 grams
Picture courtesy of Lola’s Cocina
This delicious burrito only needs two ingredients for the filling: potatoes and sausage. Or make a breakfast burrito with fewer carbs by using a head of cauliflower in place of two potatoes.
You can also make a vegetarian version of this burrito with soy chorizo, and it’ll have almost the exact same macros.
Serves 4
Ingredients
4 large potatoes, scrubbed
5 oz. beef chorizo (or soy chorizo)
1/3 Tbsp. oil
Salt to taste
4 large whole-wheat tortillas (about 10” each)
Nutrition Facts (Per Serving)
Calories: 519
Protein: 18 grams
Carbs: 89 grams
Fat: 10 grams
Picture courtesy of Omaha Steaks
The ultimate beef burrito uses carne asada. With juicy steak, you’ll need little more than a tortilla and salsa to enjoy every bite.
And making that steak only requires a few simple pantry staples like salt, pepper, granulated garlic, and red pepper flakes. Wolf down these carne asada burritos with your favorite fillings like refried beans and rice.
Serves 4
Ingredients
Steak:
2 skirt steak (1 lb. total)
Salt and freshly ground black pepper to taste
Granulated garlic to taste
Pinch of crushed red pepper flakes
Juice of 1 lime
2 tsp. extra-virgin olive oil
Burritos:
1 cup refried beans
1 cup cooked rice (about 1/3 cup dry)
1 cup (about 4 oz.) shredded Monterey Jack cheese
4 large flour tortillas (about 10” each)
Nutrition Facts (Per Serving)
Calories: 622
Protein: 24 grams
Carbs: 55 grams
Fat: 46 grams
Picture courtesy of My Kitchen Craze
Chicken and black bean burritos are a standby for a reason: you get two delicious kinds of protein in one bite. And if you want to make a homemade sauce, it’s easy to make one from scratch in about a half hour using dried chiles.
Toast them, take out the seeds, and then boil with tomatoes, onion, and seasonings. Puree, and you’ll have an enchilada sauce to upgrade any burritos.
Serves 6
Ingredients
6 large flour tortillas (about 10” each)
1 rotisserie chicken, shredded
1 cup corn kernels, thawed if frozen
2/3 can (about 10 oz.) black beans, drained and rinsed
16 oz. red enchilada sauce
1 small onion, chopped
1/2 cup chopped fresh cilantro
2 cups (about 8 oz.) shredded reduced-fat Mexican cheese blend
Nutrition Facts (Per Serving)
Calories: 582
Protein: 40 grams
Carbs: 48 grams
Fat: 27 grams
Picture courtesy of Rubios
Tired of basic Chipotle burritos? Try this version with fish instead, which includes unexpected ingredients that take burritos in a whole new direction.
Rather than eating red meat or chicken, these have tender salmon. And instead of the standard rice and beans, these burritos are stuffed with sweet potato and zucchini.
Serves 6
Ingredients
2 Tbsp. extra-virgin olive oil
2 tsp. lime juice
4 cloves garlic, minced
1 1/2 tsp. ground red chiles
1 1/2 tsp. salt
1 lb. boned salmon filet (about 1” thick)
1 large sweet potato, peeled, quartered, and sliced 1/4” thick
1 zucchini, halved lengthwise, then sliced 1/3” thick
1 red onion, cut into 1/4” thick wedges
1 poblano pepper, deseeded and chopped
6 large whole-wheat tortillas (about 10” each), warmed
Nutrition Facts (Per Serving)
Calories: 325
Protein: 19 grams
Carbs: 30 grams
Fat: 14 grams
Picture courtesy of Budget Bytes
These make-ahead burritos have a little bit of everything for maximum flavor. Yet, you’re getting several servings of veggies with this convenient comfort food.
Prepare a batch of vegetarian burritos on your day off, and you’ll have a homemade meal to reheat when you’re tired and hangry.
Serves 10
Ingredients
1 1/2 cups dry rice, cooked
1 tsp. salt
1/2 Tbsp. chili powder
1 large zucchini
1 medium red onion
1 large red bell pepper
8 oz. button mushrooms
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 Tbsp. extra-virgin olive oil
10 large flour tortillas (about 10” each)
2 cans (15 oz. each) black beans
2 1/2 cups (about 10 oz.) shredded cheddar
1 bunch fresh cilantro
Nutrition Facts (Per Serving)
Calories: 456
Protein: 22 grams
Carbs: 69 grams
Fat: 10 grams
Picture courtesy of Muy Bueno Cookbook
If you love to eat burritos, upgrade them by making your own flour tortillas. The simple dough is easy to make, and you can use white whole-wheat flour for complex carbs. Once divided and rolled out, the homemade tortillas are cooked one by one on the stove.
Of course, you’ll need something to serve them with. Grab a copy of Muy Bueno: Three Generations of Authentic Mexican Flavor to see what Yevette Marquez-Sharpnack and her family would cook up to fill these fresh tortillas.
Serves 13
Ingredients
4 cups all-purpose flour
3/4 tsp. baking powder
1 1/8 tsp. salt
1 Tbsp. lard (or shortening)
1 1/4 cups warm water
Nutrition Facts (per Serving)
Calories: 149
Protein: 4 grams
Carbs: 30 grams
Fat: 1 gram
Picture courtesy of Sweet Life
To make a quick burrito bowl at home, use a flavored rice mix to speed things along. It already has seasoning, so you don’t have to add any bell peppers, cilantro, or spices to get all those flavors.
If you’d rather make this bean burrito bowl with plain rice instead, use seasoned chicken breast, and mix salsa into the burrito filling.
Serves 4
Ingredients
3 Tbsp. extra-virgin olive oil
1/4 cup diced onion
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 package (5.6 oz.) Mexican rice sides
1 can (15 oz.) reduced-sodium black beans, drained and rinsed
1 cup (about 4 oz.) shredded Monterey Jack
1/2 cup fresh pico de gallo
Nutrition Facts (Per Serving)
Calories: 552
Protein: 42 grams
Carbs: 46 grams
Fat: 22 grams
Picture courtesy of The Protein Chef
Bake several servings of burritos at once, no tortilla rolling required. In this beef burrito casserole, the tortillas are laid at the bottom to make a kind of crust that will hold the slices of savory pie together.
The result is a low-carb beef burrito that’ll last throughout the week for leftovers, or can be stashed in the freezer for quick healthy meals.
Serves 8
Ingredients
1 1/2 lbs. 93% lean ground beef (or ground turkey)
1/2 cup chopped red onion
1/4 cup sliced olives
1/4 cup diced green chiles
1 cup no-salt-added diced tomatoes
1 cup salsa
2 whole-wheat tortillas (about 8” each)
1 cup reduced-sodium black beans
1 cup reduced-fat Mexican cheese blend
Nutrition Facts (Per Serving)
Calories: 226
Protein: 23 grams
Carbs: 18 grams
Fat: 7 grams
Picture courtesy of Green Gut Wellness
When you’re building a vegan burrito, pick a mix of veggies, beans, and grains for the filling. There are endless variations to make, such as using quinoa instead of brown rice to bulk it up.
And rather than putting beans in the filling, chickpeas can be made into a creamy sauce. This one has lemon-thyme flavor, or make it with another fresh herb like cilantro or basil.
Serves 4
Ingredients
Burrito:
1 cup dry quinoa, cooked
5 cloves garlic, minced
1 cup sliced onion
12 oz. mushrooms, sliced
1 1/2 cups diced fresh tomatoes
4 cups fresh spinach (or 2 cups frozen)
4 whole-grain flax tortilla wrap
Sauce:
2/3 can (about 10 oz.) chickpeas, drained and rinsed
2 Tbsp. lemon juice
1 Tbsp. dried thyme
Freshly ground black pepper to taste
Water as needed
Nutrition Facts (Per Serving)
Calories: 366
Protein: 22 grams
Carbs: 60 grams
Fat: 8 grams
Picture courtesy of Gimme Delicious
Whether you have leftover cooked chicken or are starting from scratch, you can have homemade burritos ready in 10 minutes or less. Don’t have shredded chicken in the freezer?
Cook it up right before eating, either by poaching or pan-frying it, and you’ll still have dinner in under a half hour.
Serves 4
Ingredients
2 cups cooked shredded chicken breast
1/2 cup (about 2 oz.) shredded Mexican cheese blend
1 avocado, diced
2 Tbsp. chopped fresh cilantro
4 large whole-wheat tortillas (about 10” each)
1 Tbsp. oil
Nutrition Facts (Per Serving)
Calories: 510
Protein: 34 grams
Carbs: 37 grams
Fat: 26 grams
Picture courtesy of I Wash You Dry
Not all burritos are best handheld. You’ll want to eat these with a knife and fork because they’re served hot from the oven.
When you want to make next-level fajitas, use the chicken and bell peppers as filling for burritos, and then bake them so the tortillas get soft yet crispy.
Serves 10
Ingredients
4 boneless skinless chicken breasts (about 6 oz. each), pounded to an even thickness
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, sliced
1 lime
1/2 tsp. ground cumin
1/2 tsp. garlic powder
Salt and freshly ground black pepper to taste
2 cups (about 8 oz.) shredded Mexican cheese blend
10 large whole-wheat tortillas (about 10” each)
Nutrition Facts (Per Serving)
Calories: 375
Protein: 29 grams
Carbs: 36 grams
Fat: 13 grams
Picture courtesy of Carlsbad Cravings
Beef and bean burritos are a go-to dinner for busy days. You can keep a lot of the ingredients in the pantry, and use pre-made taco seasoning as a time saver.
It’s even possible to skip the fresh onion and garlic. Substitute powdered versions for a cheap, fast weeknight dinner.
Serves 4
Ingredients
6 large flour tortillas (about 10” each)
1 1/2 cups (about 6 oz.) shredded sharp cheddar (or to taste)
1 lb. 93% lean ground beef
1 small onion, chopped
4 cloves garlic, minced
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. salt (or more to taste)
1/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
1 can (16 oz.) refried beans
1/4 cup sour cream
1/2 cup medium salsa
Hot sauce to taste
Nutrition Facts (Per Serving)
Calories: 719
Protein: 49 grams
Carbs: 58 grams
Fat: 32 grams
Picture courtesy of Taste, Love and Nourish
Need to serve a crowd? These pork burritos are the answer. Macros for the beer-braised shredded pork are below, but when you check out the full recipe, you’ll also find instructions for all the burrito fixings like fresh tomato salsa and cilantro brown rice.
And if someone wants to make a wrap, offer flour tortillas for a make-your-own burrito served family-style.
Serves 10
Ingredients
2 1/2 lbs. boneless pork tenderloin, cut in half
1/2 medium onion, diced
4 cloves garlic, thinly sliced
4 sprigs fresh thyme, tied together
2 bay leaves
1 bottle (12 oz.) Mexican beer
1/4 cup orange juice
2 Tbsp. chipotle in adobo (or more to taste)
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
10 large whole-wheat tortillas (about 10” each)
Nutrition Facts (Per Serving)
Calories: 346
Protein: 31 grams
Carbs: 35 grams
Fat: 8 grams
Picture courtesy of Nibbles and Feasts
For a twist on the usual vegetarian breakfast burrito, make this awesome Mexican recipe. Cactus is a common ingredient, and once it’s cooked, it seems like any other tasty veggie.
The texture and flavor will fit right in with bell peppers and onions. Called nopales, cactus pads also add nutrition like fiber and calcium.
Serves 4
Ingredients
2 cups water
1 cup fresh cactus, sliced into 1/2” pieces
1 tsp. garlic salt
1 Tbsp. canola oil
1/4 cup chopped onion
1/2 jalapeno, minced
1/3 cup diced tomato
6 large eggs, beaten
4 flour tortillas (about 8” each)
Nutrition Facts (Per Serving)
Calories: 260
Protein: 13 grams
Carbs: 22 grams
Fat: 14 grams
Picture courtesy of The Latin Kitchen
This savory and sweet burrito might seem unexpected, but the filling is a classic. Orange pumpkins are native to Mexico, so they’re used in a variety of ways in South of the Border cuisine.
But don’t expect these burritos to taste like pumpkin pie. They’re also filled with salty cotija cheese, ancho chile powder, and fresh cilantro.
Serves 4
Ingredients
2 small pumpkins (about 3 lbs.)
4 whole-wheat tortillas (about 10” each)
4 oz. cotija cheese, crumbled
3 Tbsp. chopped fresh cilantro
1 tsp. ground ancho chile
1 tsp. chili powder
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 439
Protein: 19 grams
Carbs: 59 grams
Fat: 15 grams
Picture courtesy of Mexico in My Kitchen
If you love the mild spice of poblano chiles, there’s no better way to enjoy it than this classic Mexican dish. The peppers are stuffed, battered, and fried to perfection.
Chiles rellenos are great to serve with rice, and then you can make the leftovers into another meal by making a chiles rellenos burrito. The tortilla, not included in the macros below, will add about 20 grams of carbs per serving.
Serves 6
Ingredients
Picadillo Stuffing:
2 Tbsp. vegetable oil
1 lb. 93% lean ground beef
2 carrots, finely diced (about 1 cup)
2 small potatoes, finely diced (about 1 cup)
1/2 large onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, coarsely chopped
1/2 cup water
1/2 tsp. ground cumin
Salt and freshly ground black pepper to taste
1 cup green peas
Peppers:
6 medium poblano peppers, deseeded and roasted
3/4 cup all-purpose flour
4 large eggs, separated
1/2 tsp. salt
1 cup oil, for frying
Nutrition Facts (Per Serving)
Calories: 419
Protein: 25 grams
Carbs: 34 grams
Fat: 21 grams
Picture courtesy of In Search of Yummyness
For awesome homemade burritos, make your own chili lime sauce. It sounds fancy, but it’s even easier than making salsa or guacamole from scratch.
Juice and zest a small lime, and then use it to flavor a chile-spiced sour cream. It’s delicious with these steak burritos, but would be just as good with chicken or pork.
Serves 8
Ingredients
Steak:
1 Tbsp. peppercorns
2 Tbsp. coriander seeds
1 tsp. red pepper flakes
1 Tbsp. brown sugar
2 tsp. salt
1/2 tsp. ground cumin
1 Tbsp. lime juice
2 Tbsp. extra-virgin olive oil
1 lb. skirt steak (or tri tip sirloin)
Chili Lime Sauce:
1/4 cup sour cream
1/2 tsp. chili powder
1 1/2 tsp. lime juice
Zest of 1/2 lime
Burritos:
8 large whole-wheat tortillas (about 10” each)
1 can (15 oz.) refried beans
1 can (15 oz.) black beans
2 cups cooked rice (about 2/3 dry)
1 cup (about 4 oz.) shredded cheddar
Nutrition Facts (Per Serving)
Calories: 500
Protein: 31 grams
Carbs: 55 grams
Fat: 17 grams
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