High Protein Burrito (37g Protein & Meal-Prep Friendly)

This healthy High-Protein Burrito is lower in calories but loaded with lean protein and fiber, making it a balanced, satisfying meal you can feel good about. It’s a smarter take on a traditional burrito without sacrificing flavor. Easy to make, meal-prep friendly, and customizable with gluten-free tortilla options, this is a high-protein burrito that actually keeps you full!

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Looking for an easy meal that’s healthy, lower in calorie and still is satisfying and filling? You hit the jackpot today! This Healthy High Protein Burrito recipe is delicious with a capital D. It’s also super simple to make!

As always, I’m just swapping a few ingredients to make this recipe higher in protein and lower in calories without sacrificing flavor! Explore my high protein breakfast recipes for more ways to add protein to your meals.

What Makes this a High Protein Burrito

A high-protein meal typically contains at least 25–30 grams of protein per serving. This burrito delivers 37 grams of protein, making it a true protein-forward option.

• Lean Ground Beef is Our Protein Anchor: Lean ground beef does the heavy lifting here. It provides a concentrated source of protein while keeping fat controlled, so you get strong protein density without excess calories.
• Black Beans Means Protein + Fiber Boost: Black beans add additional protein, but they really shine in the fiber department. With 17 grams of fiber, this burrito supports fullness, digestion, and blood sugar balance. That’s something most traditional burritos lack.
• Strategic Ingredient Choices: Instead of loading up on high-calorie fillers, this recipe prioritizes lean protein and fiber-rich ingredients. The result is a 394-calorie burrito with balanced macronutrients that keeps you satisfied longer. A focus I share with all my weight loss clients.

Ingredients

Here’s what you need to make a high protein beef burrito.

• Corn, Tomatoes, and Red Onion: Added to bulk up the meat mixture as well as layer in additional flavor.
• Jalapeno: These add a bit of spice. Be sure to remove the seeds and membrane for less spice. If you do not like jalapenos or want a less spicy burrito, you can omit it.
• Black Beans: My favorite but any canned pinto beans, white beans, green peas, or cooked lentils can be substituted. If beans or peas don’t work for you, you can omit them and add rice instead, or you could do a Chipotle-style wrap with a mix of beans and rice.
• Taco Seasoning: I prefer to make homemade taco seasoning used in this taco bowl recipe. It uses standard spices like paprika, cumin, chili powder, and garlic, but allows me to control the amount of salt in the seasoning. You can also use store-bought taco seasoning. I use the same seasonings in these zucchini taco boats.
• Low Carb Tortilla Wraps: I use a lower-carb tortilla wrap for this healthy burrito recipe. Other healthy tortillas like these egglife wraps, zero net carb tortillas, or whole grain tortillas also work.

Scroll to the recipe card at the bottom of the blog post for the ingredient measurements, full instructions, nutritional data, and to print this recipe.

Variations and Dietary Modifications

• Swap the Meat: Instead of lean ground beef, you can use ground turkey, ground chicken, lean ground pork, shrimp, or shredded chicken instead. You might also try these salsa verde chicken tacos too!
• Vegetarian: Swap the lean ground beef with shredded tofu, tempeh, or any type of plant-based crumbles you enjoy.
• Add Cheese: I omitted the cheese from this recipe to keep the calories lower. You could certainly add a little if you like! Cheddar, Monterey Jack, and Pepperjack are some that work well with these flavors.
• Gluten Free: Swap the tortilla for a gluten-free one! As a note, many grain-free tortillas and almond flour tortillas tend to be lower in fiber and higher in calories, so keep that in mind when choosing one.I really like this grain-free tortillas, gluten-free high fiber tortillas, and chickpea flour tortillas.
• Add Veggies: Add riced broccoli, Mexican cauliflower rice, zucchini, bell peppers, or regular rice instead of the corn or in addition to it.

How To Make High Protein Burritos

Here’s how to make a burrito wrap with fewer calories and higher in lean protein!

1. Step 1: Brown the Meat. Brown the lean ground beef in a skillet on medium-high heat with the taco seasoning. Cook until the meat is no longer pink, and then drain the meat.

2. Step 2: Add the Veggies. Add the red onion, jalapeño, tomatoes, black beans, and corn to the skillet. Simmer until the veggies are soft, and then add the cooked meat back to the skillet. Divide the beef and veggie mixture into 4 portions and add to the center of your tortilla wrap.

3. Step 3: Roll It. Roll each tortilla around the beef and veggie mixture by tucking the ends in and rolling. Then place the wrapped tortilla in a skillet over medium heat to brown the tortilla, turning every 1-2 minutes or until the tortilla appears browned.

4. Step 4: Serve. When ready, serve your burritos with salsa and enjoy! Even better try this creamy salsa dip on your burritos for creaminess and spice.

How to Meal Prep Healthy Burritos

This healthy burrito recipe is perfect for batch cooking and storing for the week. A little strategy goes a long way in keeping them fresh and preventing soggy tortillas.

• Batch Cook the Protein: Cook the lean ground beef mixture all at once and let it fully brown and develop flavor. This saves time during the week and ensures each burrito has consistent protein and seasoning.
• Cool the Filling Before Wrapping: This step is important. Let the filling cool completely before assembling. Wrapping hot filling traps steam inside the tortilla, which leads to sogginess. Cooling first keeps the texture intact.
• Prevent Breakage: Don’t overfill the tortilla. That’s the #1 cause of splitting. Warm tortillas slightly before assembling so they’re flexible, then fold in the sides first and roll tightly from the bottom up.

Storage & Freezing

• Refrigerator Storage: Store the wrapped burritos in an airtight container for up to 4 days in the refrigerator. Let them cool completely before storing to avoid excess moisture buildup.
• Freezing Instructions: Wrap each burrito tightly in parchment paper or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheating: For best results, thaw overnight in the refrigerator before reheating — or reheat directly from frozen using a microwave, oven, or skillet until heated through.

Serving Suggestions

Here are some of my favorite ways to enjoy this healthy high protein burrito recipe.

• Make a Bowl: Skip the wrap and assemble all the ingredients into a large bowl, Chipotle-style, and top with your favorite burrito toppings. Crumble tortilla chips on top or add a serving of brown rice, quinoa, Mexican rice, or white rice in place of the wrap.
• Add More Veggies: Add some fajita veggies (bell peppers and onions), leafy greens, or street corn salsa for delicious low-calorie filings, that make your meal higher volume.
• Sides: Enjoy with a side of cooked veggies like roasted broccoli or roasted cauliflower, or a salad like this healthy Mexican corn salad.
• Extra Toppings: Feel free to add salsa or pico de gallo for extra spice or some avocado or guacamole for a healthy creamy element. You can also mix together guacamole with some plain Greek yogurt to use as a healthy burrito sauce.

High Protein Burrito Recipe FAQs

More High Protein Lunch Recipes

Dinner

High Protein Chicken Enchiladas

Dinner

Chicken Chickpea Pasta Bake

Dinner

Meal Prep Bacon Guacamole Chicken Salad

Turkey

Healthy Turkey Meatloaf

If you tried this High Protein Burrito recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.