Low Carb Greek Quinoa and Sweet Potato Burritos

Prep Time
Cook Time
  • Ingredients & Instructions



  • 8

    Mission® Carb Balance® Spinach Herb Tortilla Wraps, warmed
  • ½

    cup Quinoa
  • 1

    cup Sweet potato, diced
  • 2

    tbsp Olive oil
  • 2

    tbsp Lemon juice
  • 2

    tbsp Parsley, finely chopped
  • 1

    clove Garlic, minced
  • ½

    tsp Salt
  • ½

    tsp Pepper
  • ½

    tsp Dried oregano
  • 1

    cup Lettuce, shredded
  • 1

    cup Cherry tomatoes, halved
  • ½

    cup Black olives, pitted and halved
  • 2

    Green onions, thinly sliced
  • cup Feta cheese, finely crumbled


  • Step 1

    In saucepan, bring 4 cups salted water to boil and stir in sweet potatoes and quinoa. Reduce heat to medium and simmer for about 15 minutes, or until quinoa and sweet potatoes are tender. Drain well. Return to saucepan. Cover and let stand for 5 minutes; fluff with fork.

  • Step 2

    Stir in olive oil, lemon juice, parsley, garlic, oregano, salt and pepper.

  • Step 3

    Spoon quinoa and sweet potato mixture evenly down the center of each tortilla, leaving a 1-inch border at both ends.

  • Step 4

    Top with lettuce, tomatoes, olives, feta and green onions. Fold up bottom of each tortilla over filling, then fold in sides and starting from bottom, roll up tightly.

  • TIP

    Serve with tzatziki sauce for dipping, if desired.

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