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Vegan Protein Burrito Recipe (with Video)

Tree nut free, Mostly Veg, Sesame-free
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Discover our Vegan Protein Burrito Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 2min


Chickpea and Tofu Mix
- 1.5 cups Chickpeas
- 6 oz smoked tofu
- 1 tbsp Mustard
- 1 tbsp pickled jalapeños
- 3 cloves roasted garlic
- 2 tbsp chopped parsley
- 1 tsp Paprika
- 0.5 tsp Chili flakes, or to taste
- 0.25 tsp Salt, or to taste
- 0.25 tsp Pepper, or to taste
For the rest
- 2 Flour tortillas, large
- 1 Avocado, sliced
- 0.5 c Arugula
- 0.5 Carrot, cut with a peeler into ribbons
- 0.5 Cucumber, cut with a peeler into ribbons
- 2 tbsp pickled red onion
- 0.5 tbsp Olive oil
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Preparing the tofu-chickpea mixture
1. In a bowl, mash the chickpeas with a fork.
2. Alternatively, pulse them a few times in a food processor.
3. Crumble the smoked tofu and add it to the chickpeas along with the mustard, pickled jalapeños, pickle juice, roasted garlic (or confit), parsley, paprika, chili flakes, salt, and pepper.
4. Mix well.
Assembling and cooking the burrito
1. Warm the tortillas in a dry skillet or microwave.
2. Spread half of the tofu-chickpea mixture across the center.
3. Top with sliced avocado, arugula, carrot ribbons, cucumber ribbons, and pickled red onion.
4. Drizzle with a touch of olive oil if desired.
5. Fold in the sides of the tortilla tightly and roll up burrito-style.
6. Heat a pan with a little olive oil and toast the burrito seam-side down for a crispy finish.
7. Enjoy!

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