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Broccoli Burritos

4 servings

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Salsa and tahini pack the flavor into these burritos!

About the Recipe

317 Calories · 13 g Protein · 11 g Fiber

Broccoli is rich in vitamin K and calcium, which support bone health.

If the flour tortilla is not made from wheat, barely, or rye, it is gluten free.  We don’t specify though in the ingredients which one to get.


Makes 4 Servings

  • broccoli stalks (2)
  • garbanzo beans (1 15-ounce can)
  • roasted red peppers (1/2 cup)
  • tahini (2 tbsp.)
  • lemon juice (3 tbsp.)
  • flour tortillas (4)
  • salsa (6 tbsp. or more to taste)


  1. Cut or break broccoli into florets. Peel stalks and cut into 1/2-inch rounds. Steam over boiling water until just barely tender, about 5 minutes.

  2. Drain garbanzo beans and place in a food processor with peppers, tahini, and lemon juice. Process until completely smooth, about 2 minutes.

  3. Spread about 1/4 of the garbanzo mixture on a tortilla and place in a large heated skillet. Heat until tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center, then sprinkle with salsa. Roll tortilla around filling. Repeat.

  4. Serve warm.

Nutrition Facts

Per serving 

Calories: 317
Protein: 13 g
Carbohydrate: 50 g
Sugar: 7 g
Total Fat: 9 g
     Calories from Fat: 25%
Fiber: 11 g
Sodium: 725 mg

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