The Superfood Burrito

The Superfood Burrito

Start with a 12" La Banderita Spinach Wrap(OLE #2736), spread with hummus and add cooked tuna (white, water-packed, low sodium), cannellini beans, sliced cherry tomatoes, chopped kale and julienned carrots. Top with a squeeze of fresh lemon juice, light salt, red pepper flakes and capers. Great taste, good for you!


  • 6 La Banderita 12” Spinach Wraps
  • 2 (12 oz.) canned Tuna, packed in water
  • Hummus
  • 1 (15 oz.) Cannellini beans, drained
  • 2 cups cherry tomatoes, sliced
  • ½ cup Kale, chopped
  • ¼ tsp. salt


  • Heat oven to 400 degrees Fahrenheit.
  • In a large bowl, thoroughly mix together beef, breadcrumbs, and remaining ingredients, except cheeses and Marinara sauce.
  • Shape into 1 ½ inch meatballs. Spray a sheet pan and lay meatballs about 1 inch apart.
  • Bake 20 minutes or until there is no pink in the middle. Remove and place into a bowl.
  • Chop up meatballs.
  • Heat up the tortilla according to the directions on package.
  • Place the chopped meatballs and mozzarella onto the tortilla and top with lettuce.
  • Drizzle marinara sauce and parmesan.
  • Serve hot.