Mexican burrito with guacamole

Lunch & Light Meals|Vegetarian|Salads
Prep   10 min

Wholemeal tortilla wraps are more flavoursome and earthy then the standard white variety. Make the guacamole as spicy as you like; just balance it out with an extra squeeze of lime

  • Eggs, hard boiled, 8 60g egg(s), peeled, chopped
  • Sweetcorn, canned, drained, 1 125g can(s)
  • Red kidney beans, canned, drained, 125 g
  • Mayonnaise, reduced-fat, 3 tablespoon(s)
  • Ground cumin, 2 teaspoon(s)
  • Paprika, smoked or sweet, ½ teaspoon(s)
  • Wheat tortilla, 4 large tortilla(s), wholemeal
  • Baby rocket, 80 g
  • Avocado, 120 g
  • Lime juice, 1 juice of 1 lime
  • Tabasco sauce, ¼ teaspoon(s), 3-4 drops, optional
  • Tomato, 1 small, chopped
  • Red onion, ½ medium, finely chopped


  1. Combine the eggs, corn, kidney beans, mayonnaise and spices in a bowl. Season to taste with salt and pepper, mix well and set aside.
  2. For the guacamole, mash the avocado with the lime juice and Tabasco until smooth, then stir through the tomato and onion.
  3. Spread each tortilla with ¼ of the guacamole, then top with the egg mixture and some rocket. Roll to enclose.

TIP: Replace the eight eggs with 400g cooked chicken, pork or tinned tuna, if liked.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.3
Bread & Cereals1
Healthy Fats & Oils2.8
Protein23.3 g
Total fat25.3 g
- Saturated fat5.6 g
Total carbohydrates51.8 g
- Total sugars9.5 g
Fibre6.5 g
Sodium723 mg