• 50g Brazil nuts, roughly chopped
  • large handful kale, woody stalks removed and leaves shredded
  • 1 lime, juiced
  • 4 large or 8 small wholemeal tortilla wraps
  • ½ pack coriander
  • spiced tomato rice
  • refried beans
  • 1 yellow pepper, sliced
  • 1 avocado, sliced (optional)
  • hot sauce, to serve

For the dressing

  • 150g cream cheese
  • 50ml milk


  • STEP 1

    Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.

  • STEP 2

    Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.

  • STEP 3

    Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.

  • STEP 4

    Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.

  • STEP 5

    Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.


Whisk 150g cream cheese together with 50ml milk until smooth, then cover and set aside in the fridge until needed.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.11 ratings