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Mexican Lettuce Burritos

A lighter twist on a Mexican favourite.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Gluten Free, Mexican, Vegetarian
Keyword: Baked beans, burrito, capsicum, lettuce, zucchini
Servings: 4 people
Calories: 356kcal


  • 1 tbsp paste, garlic
  • 1 tbsp oil, olive
  • 4 tomato, common roughly chopped
  • 1 zucchini diced
  • 1 capsicum, any diced
  • 200 g beans, 4 bean mix, canned washed and drained
  • 200 g corn, kernels, canned washed and drained
  • 1/2 bunch parsley, flat leaf, fresh roughly chopped
  • 8 leaves lettuce, iceberg washed
  • 120 g cheese, tasty, low fat shredded (1 cup)
  • 200 g yoghurt, greek (1 cup)


  • Heat oil in a large saucepan, add garlic and tomatoes. Cook for 5-6 minutes or until tomatoes become soft.
  • Add in zucchini to the saucepan. Leave to simmer for 5 minutes.
  • Add in parsley, capsicum, bean mix and corn. Leave to simmer for another 5 minutes. Remove from heat.
  • Carefully remove lettuce leaves from the lettuce bunch and set aside. In each lettuce leaf, place a heaped spoonful of the Mexican mix, sprinkle cheese over the top and add a dollop of Greek yoghurt in the centre.
  • To wrap: fold the bottom up first, followed by each side.
  • Serve and enjoy!


Whole foods: 80%
1 serve of this recipe provides:
  • 1 serve protein 
  • ½ serve carbohydrate 
  • ½ serve fat 
  • 2 ½ serves vegetables


Calories: 356kcal | Carbohydrates: 31g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Sodium: 466mg | Fiber: 5g | Sugar: 12g | Calcium: 314mg