Chickpeas and soybean sprouts Burritos

Tortillas, quesadillas, boritos and tacos are some of the favorite foods for the Lunchbox. They are liked by children not only because they combine their favorite tastes, but also because they are very convenient to eat on the go. Mothers prefer them because they are easy to prepare, but also allow them to pack foods that are good for children.

How to make them:

To make Boritos with chickpeas and soy sprouts, you need lavash tortillas measuring 23×27 cm, canned chickpeas, canned tomatoes, soy sprouts, boiled rice and cheddar cheese.

To form the boritos, place ½ cup from the filling at one end, on the short side of the tortilla. Shape into a cylinder with enough space to be able to wrap and roll a tight roll. Repeat with the remaining tortillas until you have used the entire filling. You can also freeze the filling for up to 3 months in the freezer.

You can prepare the filling on Sunday, when you have more free time, and assemble the boritos during the week for dinner and set aside a portion for the Lunchbox.

Variations:

Burritos are filled with a savory filling, most often a meat such as chicken, beef, or pork, and often include a large array of other ingredients such as rice, cooked beans chickpeas, vegetables such as lettuce and tomatoes, cheese, and condiments such as salsa, guacamole, or crema cheese.

A burrito is a Mexican dish made by flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly heated or steamed to soften – to make it more pliable. Burritos are eaten by hand, as their tight wrapping keeps the ingredients together. This makes them the best option of all tortilla likes for Lunchbox.

Burritos can also be served “wet”, when covered in a savory and spicy sauce, where they would be eaten with a fork and knife for dinner or lunch.