Delicious and Quick Low-Calorie Tortilla Recipes

I’m always looking for healthy, tasty meals that are quick and easy to prepare. Busy schedules shouldn’t mean sacrificing nutrition, so I’ve compiled a list of delicious, low-calorie tortilla recipes that are perfect for lunch, dinner, or a satisfying snack.

You can find more recipes like these here

Tools you will need

• Cutting Board
• Sharp Knife
• Mixing Bowls (various sizes)
• Spatulas
• Frying Pan
• Microwave

Low-Calorie Tortilla Recipes

Spicy Black Bean and Veggie Wrap (around 300 kcal)

Ingredients:

• 1 whole wheat tortilla (80 kcal)
• 1/2 cup black beans (rinsed and drained) (70 kcal)
• 1/4 cup chopped red bell pepper (15 kcal)
• 1/4 cup chopped corn (17 kcal)
• 1/4 cup chopped cucumber (4 kcal)
• 2 tablespoons chopped fresh cilantro (2 kcal)
• 1 tablespoon salsa (15 kcal)
• 1/4 teaspoon chili powder (negligible calories)
• 1/4 teaspoon lime juice (negligible calories)
• Salt and pepper to taste

Instructions:

1. Warm the tortilla in a dry frying pan or microwave for 10 seconds (optional).
2. In a bowl, combine black beans, bell pepper, corn, cucumber, and cilantro.
3. In a separate bowl, whisk together salsa, chili powder, and lime juice.
4. Spread the salsa mixture evenly over the warmed tortilla.
5. Top with the black bean and veggie mixture.
6. Season with salt and pepper to taste.
7. Fold the bottom of the tortilla over the filling, then fold in the sides and roll up tightly.

Mediterranean Hummus Veggie Wrap (around 250 kcal)

Ingredients:

• 1 whole wheat tortilla (80 kcal)
• 1/4 cup hummus (60 kcal)
• 1/4 cup chopped cucumber (4 kcal)
• 1/4 cup chopped cherry tomatoes (15 kcal)
• 1/4 cup crumbled feta cheese (70 kcal)
• 1/4 cup sliced kalamata olives (30 kcal)
• 1 tablespoon chopped fresh parsley (2 kcal)
• Pinch of dried oregano (negligible calories)

Instructions:

1. Spread the hummus evenly over the tortilla.
2. Layer with cucumber, cherry tomatoes, feta cheese, and kalamata olives.
3. Sprinkle with fresh parsley and dried oregano.
4. Fold the bottom of the tortilla over the filling, then fold in the sides and roll up tightly.

Smoky Chipotle Chicken Wrap (around 350 kcal)

Ingredients:

• 1 whole wheat tortilla (80 kcal)
• 3 ounces shredded cooked chicken breast (140 kcal)
• 2 tablespoons light mayonnaise (30 kcal)
• 1 tablespoon chopped red onion (7 kcal)
• 1/4 cup chopped romaine lettuce (5 kcal)
• 1 tablespoon canned chipotle peppers in adobo sauce (chopped) (10 kcal)
• 1/4 cup shredded low-fat cheddar cheese (70 kcal)

Instructions:

1. In a bowl, combine chicken, mayonnaise, red onion, chipotle peppers, and cheddar cheese.
2. Spread the mixture evenly over the tortilla.
3. Top with romaine lettuce.
4. Fold the bottom of the tortilla over the filling, then fold in the sides and roll up tightly.

Greek Yogurt Tuna Salad Wrap (around 280 kcal)

Ingredients:

• 1 whole wheat tortilla (80 kcal)
• 1/2 cup canned tuna (in water, drained) (170 kcal)
• 1/4 cup plain Greek yogurt (30 kcal)
• 1 tablespoon chopped celery (2 kcal)
• 1 tablespoon chopped red onion (7 kcal)
• 1/4 cup chopped cucumber (4 kcal)
• 1 tablespoon chopped fresh dill (2 kcal)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine tuna, Greek yogurt, celery, red onion, cucumber, and dill.
2. Season with salt and pepper to taste.
3. Spread the mixture evenly over the tortilla.
4. Fold the bottom of the tortilla over the filling, then fold in the sides and roll up tightly.

Sweet and Spicy Shrimp Tacos (around 320 kcal per 2 tacos)

Ingredients (makes 2 tacos):

• 2 small whole wheat tortillas (80 kcal each)
• 4 ounces peeled and deveined shrimp, cooked (140 kcal)
• 1/4 cup chopped mango (15 kcal)
• 1/4 cup chopped red bell pepper (15 kcal)
• 1 tablespoon chopped red onion (7 kcal)
• 1 tablespoon chopped fresh cilantro (2 kcal)
• 2 tablespoons reduced-sugar sriracha mayo (60 kcal)
• Lime wedges, for garnish (negligible calories)

Instructions:

1. If using raw shrimp, cook them in a pan with a touch of oil or spices until pink and opaque. Alternatively, use pre-cooked shrimp.
2. While shrimp cool slightly, warm the tortillas in a dry frying pan or microwave for 10 seconds (optional).
3. In a bowl, combine mango, red bell pepper, red onion, and cilantro.
4. Spread a tablespoon of sriracha mayo on each tortilla.
5. Top with half the shrimp mixture and half the cooked shrimp on each tortilla.
6. Drizzle with additional sriracha mayo for extra spice, then garnish with lime wedges.

You can find more recipes like these here