Have you ever eaten a burger and thought, “This is great but I wish it was spicier and came wrapped in a tortilla.” Well, the answer to your meal prep prayers has arrived. Using lean meat keeps the protein content high while keeping off the extra calories from fat. Adding lettuce, tomato, onion and pickle adds fiber and heft while reinforcing the burger taste. As with any recipe, the nutrition information will vary based on the type and brand of the products used. I’ve included some guidance in the instructions for portioning out this meal for meals during the week.

Note: This recipe calls for using Aji Rocoto, a very spicy Peruvian pepper paste that might be hard to track down outside of a hispanic market. If you can’t find it, you can sub in any kind of pepper paste and if you don’t like any spice, you could even use ketchup. 

For the greens, use whatever looks good in the market. Chard, kale, spinach, and turnip greens are all great options, just be sure to rinse and dry well before using.


For the Meat mix:

3 Tbsp Oil Calories: 360 Protein: –

100g (about half) Diced Onion Calories: 40 Protein: 1

200 g Mushrooms, Finely diced Calories: 45 Protein: 7

2 Cloves Garlic Minced Calories: – Protein-

2 Tbsp Dijon Mustard Calories: 30 Protein:-

2 Tbsp Rocoto Rojo (or ketchup, see note) Calories: 30 Protein: –

1.5 Tbsp Soy Sauce Calories: 15 Protein 2

16 oz Ground Beef (93% Lean) Calories: 1000  Protein: 122

400g (2-3 bunches) Mixed Leafy Greens, Chopped Calories: 100 Protein: 8

Assembling Burritos:

Small wraps or Tortillas

Lettuce, Tomato, Pickles, Onion

Total: Calories: 1500 Protein: 140

Per Burrito (If using low Cal wraps) Calories: 250 Protein: 20


  1. Heat the oil in a large skillet over medium-high heat. Add the Onions and Mushrooms to the hot oil and saute until browning and fragrant, about 8-12 minutes.
  2. When the mushrooms look like they have given up most of their liquid, add the garlic and saute until fragrant, about 1-2 minutes.
  3. With the heat still high add the mustard, pepper paste  (or ketchup) and soy sauce and stir.
  4. Let some of the moisture cook out of these liquid ingredients being careful not to let them burn.
  5. Add the ground beef and stir to break it up. Don’t try to get the beef brown, there is too much liquid in the meat. By browning the vegetables and the sauce we contribute the carmelized flavors you want from browned meat.
  6. As the meat cooks and releases juices, stir well and make sure to scrape up any brown bits that have collected on the bottom of the pan. Cook until the beef has lost all pink color and is cooked through, about 5-10 minutes.
  7. Add the leafy greens and stir to distribute. Allow them to wilt. Remove the pan from the heat.

To Serve: Heat the tortillas/ wraps according to package directions. In order to determine the Calorie content of each burrito, divide the total recipe calorie content by the number of servings and be sure to add in the calorie content of the wrap. For example, if you are using Tumaro’s 60 calorie, 5g protein wraps, and you decide to make 9 burritos, each one will work out to 250 calories and 20g of protein. Top with whatever veggies you like on your burger and any additional condiments you want.