Breakfast Burrito With Avocado

Looking for a super easy anti-inflammatory meal? These chickpea burrito with avocado take just minutes to make for a healthy and delicious lunch or quick dinner.

Chickpea salad is similar to egg salad or tuna salad without eggs and tuna. It’s a chickpea puree mixed with ingredients like lemon, turmeric, and cumin. Eat alone as a quick snack or meal, or layer with your favorite bread as a wrap or sandwich.

A flavorful chickpea salad wrapped with avocado and arugula, this delicious wrap is a simple yet nutritious meal perfect for a packed lunch or quick dinner.  

The perfect anti-inflammatory dish that includes a high concentration of anti-inflammatory monounsaturated fat in avocados to cool down inflammation related to arthritis (1).

This burrito with avocado contains turmeric, which has been used in both Chinese medicine and Ayurvedic as an anti-inflammatory.

Recipe function

Nutritional characteristics: Vegan and gluten-free.
A quick meal that can be made in 10 minutes.
Customize with different vegetables and sauces.
Enjoy chickpea mix in wraps and sandwiches, eat individually as a snack, or add to salads and bowls. 

Servings: 2

Ingredients

• 15 oz can of chickpeas, rinsed and drained
• 1 avocado
• 1 tbsp lemon juice
• salt and pepper to taste
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tortillas
• 1 cup of arugula

Directions

Pur the chickpeas in a medium mixing bowl. Schoop the avocado into the bowl. Add the lemon juice, salt, cumin, and turmeric.

Mash the mixture with a fork until the avocado is well incorporated.

Sprinkle the tortillas with water and heat in the microwave for 20 seconds.

Schoop half of the chickpeas mixture into the center of the tortilla. Top with arugula and roll up the tortillas like burritos.