3 Tasty Cheese Tortilla Wrap Recipes For Weight Loss

Ingredients

• 4 tbsp Olive Oil (extra virgin preferred)
• 1 cup Round‑Grain Rice (rinsed until water runs clear)
• 3 tsp Salt (divided)
• 1 cup Water
• 400 g Canned Diced Tomatoes (drained)
• 1 tsp Red Pepper Flakes
• 0.5 tsp Chili Powder
• 1.5 tsp Ground Cumin
• 1 tsp Garlic Powder
• 2 tbsp White Vinegar
• 1 tsp Brown Sugar
• 1 tsp Onion Powder
• 1 tsp Oregano (dried)
• 0.5 pc Onion (medium, finely diced)
• 0.5 cup Cooked Rice (leftover or freshly cooked)
• 3 tbsp Taco Sauce
• 200 g Canned Black Beans (drained and rinsed)
• 2 pc Whole‑Grain Tortilla (large (10‑inch) size)
• 100 g Mozzarella Cheese (shredded)
• 2 pc Eggs (large, room temperature)
• 10 g Unsalted Butter (cut into small cubes)
• 0.5 pc Avocado (peeled, pitted, sliced)
• 1 handful Arugula (washed and dried)
• 3 slices Prosciutto (thinly sliced)
• 2 tbsp Fresh Tomato (chopped, for garnish)
• 1 tbsp Canned Red Beans (drained, for garnish)

Instructions

1. Cook the Rice

   Rinse 1 cup of round‑grain rice under cold water until clear. In a saucepan combine the rice, 1 cup water, 1 tsp salt and 1 tbsp olive oil. Bring to a boil, then reduce heat, cover and simmer for 12‑15 minutes until water is absorbed and rice is tender.

   Time: PT15M

2. Prepare Tomato Rice Base

   While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced half onion and sauté 2‑3 minutes until translucent. Stir in the drained canned tomatoes, 1 tsp red pepper flakes, 0.5 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, 2 tbsp white vinegar, 1 tsp oregano, a pinch of chili flakes, and a pinch of salt. Cook, stirring occasionally, for 5‑7 minutes until the mixture thickens slightly.

   Time: PT7M

3. Combine Rice with Tomato Mixture

   Add the cooked rice (including any remaining cooking liquid) to the skillet with the tomato sauce. Stir gently to coat the grains evenly. Let the mixture simmer for another 3‑4 minutes so the flavors meld.

   Time: PT4M

4. Heat Black Beans

   In a separate small saucepan, combine the drained black beans with 3 tbsp taco sauce. Warm over medium heat for 3‑4 minutes, stirring occasionally, until heated through.

   Time: PT4M

5. Scramble the Eggs

   In the large skillet (or a clean second skillet), melt 10 g butter over medium‑low heat. Beat the 2 eggs with a pinch of salt, then pour into the pan. Stir gently with a spatula, cooking until just set but still soft, about 2‑3 minutes.

   Time: PT3M

6. Warm the Tortillas

   Place the whole‑grain tortillas on a hot, dry skillet for 30 seconds per side, just until pliable and lightly toasted.

   Time: PT2M

7. Assemble the Burritos

   Lay a warm tortilla flat. Spread a layer of tomato rice, then add black beans, scrambled eggs, 50 g shredded mozzarella, sliced avocado, a handful of arugula, 3 slices of prosciutto, and a sprinkle of fresh chopped tomato and red beans for color. Fold the sides and roll tightly.

   Time: PT5M

8. Serve

   Cut each burrito in half on a diagonal and serve immediately. Optional: drizzle with extra taco sauce or a squeeze of lime.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

24 g

Carbohydrates

62 g

Fat

22 g

Fiber

9 g