Heart-Healthy Meatlover Burrito
Satisfy your hearty cravings the healthy way with this delicious Heart-Healthy Meatlover Burrito—a perfect combination of bold flavors and wholesome ingredients. Packed with lean ground turkey, tender chicken breast, protein-rich black beans, and fiber-filled brown rice, this recipe offers all the satisfaction of a classic meat lover’s burrito without compromising your health goals. Wrapped in a soft whole wheat tortilla and layered with creamy avocado, fresh cilantro, and a dollop of low-fat Greek yogurt, each bite is a symphony of vibrant textures and guilt-free indulgence. Finished with a squeeze of lime for an irresistible burst of freshness, this quick and easy recipe (ready in under 45 minutes!) is ideal for a balanced dinner or meal prep. Whether you're looking for heart-healthy recipes, high-protein meals, or wholesome comfort food, this burrito checks all the boxes!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 300 grams Lean ground turkey
- 200 grams Chicken breast, boneless and skinless
- 1 tablespoon Olive oil
- 1 medium Red onion, diced
- 2 pieces Garlic cloves, minced
- 1 large Red bell pepper, diced
- 400 grams Canned black beans, drained and rinsed
- 1 cup Brown rice, cooked
- 1 tablespoon Low-sodium taco seasoning
- 1 large Avocado, sliced
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Low-fat Greek yogurt
- 1 piece Lime, cut into wedges
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large skillet over medium heat, add olive oil and sauté the diced red onion and minced garlic until the onion is translucent, about 3 minutes.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove from the skillet and set aside.
Slice the chicken breast into thin strips and add to the same skillet. Cook until fully cooked and no longer pink, about 6-8 minutes.
Return the cooked turkey to the skillet. Add the diced red bell pepper, black beans, and cooked brown rice. Stir in the low-sodium taco seasoning, salt, and black pepper.
Cook the mixture for another 5 minutes, stirring occasionally, to combine the flavors. Remove from heat.
Heat the whole wheat tortillas in the microwave or on a dry skillet for a few seconds to make them pliable.
To assemble each burrito, lay a tortilla flat and spoon some of the warm filling onto the center. Top with avocado slices, a sprinkle of chopped cilantro, and a dollop of low-fat Greek yogurt.
Fold the sides of the tortilla over the filling and then roll from the bottom to encase the filling completely.
Serve each burrito with a lime wedge on the side for an extra burst of fresh flavor.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 38.0 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 644 mg | 50% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5341 mg | 114% | |
*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.
