How to Make a Healthy Burrito

This post will give you step by step instructions on how to make a healthy burrito. Burritos are easy to take to work, can be as healthy as you want, and always go down well in my household. I usually serve them with all the ingredients in individual bowls, then everyone can just make them with their favourite ingredients.

To take them to work, I roll the wrap and cover it with Glad wrap. In a separate container, I take the filling. Then I can assemble the burrito at work. We have a sandwich press in my lunch room at work so I can toast the wrap as well.

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Burritos Can Be Healthy – Here’s How

The ingredients for a healthy burrito - lean ham, tomatoes, corn, spinach, cucumber, low fat shredded cheese, tortilla
This burrito uses the Super Spinach Salad, lean ham, shredded low fat cheese and corn kernels in a white wrap

Step by Step – How to Make a Burrito

Put a wrap on to a dinner sized plate. Assemble the filling on the wrap as shown in the photo. Don’t overfill it

Step 1 How to make a healthy burrito - put fillings on 1/4 of tortilla
Step 1: how to make a burrito

Fold the bottom half up

Step 2 Fold bottom half up
Step 2: how to make a burrito

Fold sides in

Step 3 fold sides of tortilla in
Step 3: how to make a burrito
Step 4 how to make a healthy burrito - fold sides in.  Burrito may be toasted in a sandwich press
Step 4: How to make a burrito

Pick it up and enjoy! Use a sandwich press if you want it toasted

Step 5 Eat your burrito with the opening to the top.
Step 5: How to make a burrito

Ideas for healthy burrito fillings

  • lean meat or chicken
  • omelette
  • any salad ingredients – see my recipe for Super Spinach Salad for ideas
  • sauces and salsas
  • shredded cheese
  • chili con carne
  • beans e.g. kidney beans, nachos-style re-fried beans
  • Asian stir-fried greens and vermicelli

Total Calories for Burrito as shown in photos: 289KCal, Carbs 30.8g, Fat 11.4g, Protein 16g

A Healthy Burrito Recipe

How to Make a Healthy Burrito

midlifestylist
Burritos are easy to take to work, can be as healthy as you want, and always go down well in my household. I usually serve them with all the ingredients in individual bowls, then everyone can just make them with their favourite ingredients. To take them to work, I roll the wrap and cover it with Glad wrap. In a separate container, I take the filling. Then I can assemble the burrito at work. We have a sandwich press in my lunch room at work so I can toast the wrap as well. This burrito uses the Super Spinach Salad, lean ham, shredded low fat cheese and corn kernels in a white wrap
Prep Time 5 mins
Total Time 5 mins
Course Main Course, Snack
Cuisine Healthy
Servings 1
Calories 289 kcal

Ingredients
  

  • One tortilla per serving

IDEAS FOR FILLINGS:

  • lean meat or chicken;
  • omelette;
  • any salad ingredients;
  • sauces and salsas;
  • shredded cheese;
  • chili con carne;
  • beans e.g. kidney beans nachos-style re-fried beans;
  • Asian stir-fried greens and vermicelli

Instructions
 

  • Put a tortilla on to a dinner sized plate. Assemble the filling on the wrap as shown in the photo. Don’t overfill it
  • Step 1: Fold the bottom half up
  • Step 2: Fold one side in
  • Step 3: Fold other side in
  • Step 4: Pick it up and enjoy! Use a sandwich press if you want it toasted

Notes

Total Calories for Burrito as shown in photos: 289KCal, Carbs 30.8g, Fat 11.4g, Protein 16g
Keyword Easy, Healthy, Lunch, Snack

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Super Spinach Salad Recipe

This is the salad recipe that I have used many times over. It is delicious, versatile and healthy. The basis for it is just three ingredients, then you can customise it to suit your taste. I named it Super Spinach Salad Recipe because the ingredients have many health benefits. Full of vitamins and fiber, a serving of the basic salad is only 30 calories. I ate this salad (with variations) nearly every day when I was on my weight loss diet, with excellent results. See this article for more.

Basic Spinach Salad Recipe

  • 60g baby spinach ( or approx. 2 cups, or half a bag of spinach from the supermarket
  • 250g cherry tomatoes (or two large tomatoes cut up)
  • 1/2 continental cucumber (or 1 Lebanese cucumber)

Method

Rinse spinach in a colander. Break off stems and remove leaves that are blemished. Wash tomatoes and add to spinach. Cut up the cucumber and add to spinach. Place in an airtight container in the fridge. It will last about 4 days.

30 kCalories per serving, total recipe 90 kCalories. Serves 3 for mains, 5 for side dish. 2g Protein, 6g Carbohydrate, 0g fat

Super Spinach Salad Recipe:  the basic ingredients are baby spinach, tomatoes and cucumber
Super Spinach Salad: the basic recipe is baby spinach, tomatoes and cucumber

Now Customise!

Optional extras

  • olives
  • feta cheese or shredded low fat tasty cheese (see note at bottom of recipe)
  • red onion
  • avocado
  • roast baby beetroot, skinned and diced
  • celery
  • corn kernels
  • snow peas
  • carrot
  • red capsicum
  • cos lettuce
  • radishes
  • sprouts
  • nuts, e.g. pine nuts, sliced almonds, pistachios
  • seeds, e.g. quinoa, flax seed, sunflower seeds
  • dressings, e.g. vinaigrette, Greek or Italian salad dressing, low fat mayonnaise
  • lean protein – grilled chicken breast, low fat ham or bacon (grilled), tin of tuna in low fat sauce, boiled egg
  • fruit, e.g. mango, apple, pear, dried fruit such as apricots or cranberries
  • herbs, e.g. parsley, chives, mint

My favourite combinations

Basic recipe plus:

  • olives, feta cheese and Greek dressing
  • chicken breast, avocado, snow peas
  • Feta cheese, baby beetroot, celery
  • cos lettuce, boiled egg, low fat mayonnaise
  • small can of tuna in sun-dried tomato and onion (John West brand, 99% fat free)
Super Spinach Salad Recipe with a Mediterranean twist:  Feta cheese, olives and Greek Salad Dressing
Super Spinach Salad with a Mediterranean twist: Feta Cheese, Olives and Greek Salad Dressing

Meal Prep Idea

Make the basic salad, divide into 3 portions. Each portion is your lunch. Take the extras to work separately and add just before you eat it, then the salad won’t go limp and soggy.

Alternative way of serving: take a wrap to work, and combine all ingredients as a burrito

A healthy burrito using the Super Spinach Salad recipe, ham, corn kernels and shredded cheese in a wrap
A healthy burrito using the Super Spinach Salad, ham, corn kernels and shredded cheese in a wrap
Super Spinach Salad Recipe

Super Spinach Salad

midlifestylist
This is the salad recipe that I have used many times over. It is delicious, versatile and healthy. The basis for it is just three ingredients, then you can customise it to suit your taste.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Australian, British
Servings 3 People
Calories 30 kcal

Equipment

  • Colander
  • Sharp knife
  • Bowl

Ingredients
  

  • 60 g baby spinach or approx. 2 cups, or half a bag of spinach from the supermarket
  • 250 g cherry tomatoes or two large tomatoes cut up
  • 1/2 continental cucumber or 1 Lebanese cucumber

Instructions
 

  • Rinse spinach in a colander. Break off stems and remove leaves that are blemished. Wash tomatoes and add to spinach. Cut up the cucumber and add to spinach. Place in an airtight container in the fridge. It will last about 4 days.

Notes

Super Spinach Salad Recipe
Consisting of just three basic ingredients, this easy healthy salad may be customised in multiple ways to suit your taste.
OPTIONAL EXTRAS
olives,
feta cheese or shredded low fat tasty cheese (see note at bottom of recipe),
red onion,
avocado,
roast baby beetroot, skinned and diced,
celery,
corn kernels,
snow peas,
carrot,
red capsicum,
cos lettuce,
radishes,
sprouts,
nuts, e.g. pine nuts, sliced almonds, pistachios,
seeds, e.g. quinoa, flax seed, sunflower seeds,
dressings, e.g. vinaigrette, Greek or Italian salad dressing, low fat mayonnaise,
lean protein – grilled chicken breast, low fat ham or bacon (grilled), tin of tuna in low fat sauce, boiled egg,
fruit, e.g. mango, apple, pear, dried fruit such as apricots or cranberries,
herbs, e.g. parsley, chives, mint
MY FAVORITE COMBINATIONS:
Basic recipe plus:
Olives, feta cheese and Greek dressing;
chicken breast, avocado, snow peas;
Feta cheese, baby beetroot, celery;
cos lettuce, boiled egg, low fat mayonnaise;
small can of tuna in sun-dried tomato and onion (John West brand, 99% fat free);
Super Spinach Salad with Feta Cheese, Olives and Greek Salad Dressing.
MEAL PREP IDEA:
Make the basic salad, divide into 3 portions. Each portion is your lunch. Take the extras to work separately and add just before you eat it, then the salad won’t go limp and soggy. 
Alternative way of serving: take a wrap to work, and combine all ingredients as a burrito, using the Super Spinach Salad, ham, corn kernels and shredded cheese in a wrap
Note: a serving size of feta cheese is 20g, or a piece the same size as your first finger. This equals 53 calories. 2 Tablespoons of shredded cheese = 74 calories
Keyword Easy, Healthy, Vegan, Vegetarian

Note: a serving size of feta cheese is 20g, or a piece the same size as your first finger. This equals 53 calories. 2 Tablespoons of shredded cheese = 74 calories

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Easy Vegetable Soup Recipe

Vegetarian, Vegan

There is nothing more satisfying on a cold day than a warm bowl of soup. Unlike many vegetable soup recipes, this one has no added fat. A bowl of this soup is only 93 calories so you can eat it as a snack without spoiling your diet. When blended it is easily mistaken for pumpkin soup without the added cream! It is an easy way to add vegetables to your diet, and will provide approximately 2 serves of vegetables. The best part is, it is so easy to make and may be changed to suit your taste.

Easy Vegetable Soup Recipe

Ingredients

  • 1 Tablespoon soy sauce
  • 100 grams dry red lentils
  • 1 leek
  • 500 grams pumpkin
  • 2 carrots
  • 1 sweet potato
  • 1 litre vegetable stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika

Method

Remove skin from pumpkin, carrots and potato. Chop all vegetables up

Into a large stockpot, put the soy sauce and leeks. Heat on high heat until soy is bubbling, then add the washed and strained lentils. Stir to stop it sticking on the bottom of the pot. Cook for 5 minutes

Pour in the stock and stir

Add all the vegetables and seasonings. Bring to the boil then simmer for an hour

Taste test as it cooks – you may want to add more seasonings. I usually use much more salt, pepper and paprika than this but that may not be to everyone’s taste. You could also add dried or fresh herbs to boost the flavour

Eat it just as it is, or blend it once cooled – it will look like pumpkin soup without the calories!

May be divided into 8 serves and frozen for lunches or quick meals

Recipe variations

You can add any other vegetables e.g. celery, potatoes, spinach, cauliflower, broccoli. I use up a lot of my vegetables that are getting a bit soft, just to use them up.

The vegetable stock may be substituted with chicken stock if you are not vegetarian.

Vegetable soup - vegetarian, vegan recipe

Nutrition information

Servings: 8

Calories – 93
  • Total fat 0.6g (1% daily value)
  • Saturated fat 0.1g (1%)
  • Cholesterol 0mg (0%)
  • Sodium 611mg (27%)
  • Total Carbohydrates 18.3g (7%)
  • Dietary fibre 5.3g (19%)
  • Total Sugars 3.6g
  • Protein 5g
  • Vitamin D 0mcg (0%)
  • Calcium 41mg (3%)
  • Iron 2mg (13%)
  • Potassium 484mg (10%)

The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories a day is used for general nutrition advice

Easy Vegetable Soup

Easy Vegetable Soup

midlifestylist
Easy Vegetable Soup – Vegetarian, Vegan An easy, healthy soup recipe that is sure to please the whole family.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Australian, British
Servings 8 people
Calories 93 kcal

Equipment

  • Large Saucepan with Lid
  • Sharp knife
  • Wooden Spoon
  • Vegetable Peeler
  • Blender (optional)
  • Measuring Jug and Spoons

Ingredients
  

  • 1 Tablespoon soy sauce
  • 100 grams dry red lentils
  • 1 leek
  • 500 grams pumpkin
  • 2 carrots
  • 1 sweet potato
  • 1 litre vegetable stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions
 

  • Remove skin from pumpkin, carrots and potato. Chop all vegetables up
  • Into a large stockpot, put the soy sauce and leeks. Heat on high heat until soy is bubbling, then add the washed and strained lentils. Stir to stop it sticking on the bottom of the pot. Cook for 5 minutes
  • Pour in the stock and stir
  • Add all the vegetables and seasonings. Bring to the boil then simmer for an hour
  • Taste test as it cooks – you may want to add more seasonings. I usually use much more salt, pepper and paprika than this but that may not be to everyone’s taste. You could also add dried or fresh herbs to boost the flavour
  • Eat it just as it is, or blend it once cooled – it will look like pumpkin soup without the calories!
  • May be divided into 8 serves and frozen for lunches or quick meals

Notes

Recipe variations
You can add any other vegetables e.g. celery, potatoes, spinach, cauliflower, broccoli. I use up a lot of my vegetables that are getting a bit soft, just to use them up.
The vegetable stock may be substituted with chicken stock if you are not vegetarian.
Keyword Easy, Healthy, Vegan, Vegetable Soup, Vegetaria

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Healthy Vegetable Soup Recipe
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