Burrito with Fresh Mint Salsa

Recipe from Lily Moore
Burrito with Fresh Mint Salsa
Cooking time: 55 min
Servings 4
Mexican-style breakfast: avocado, feta and tomatoes inside a tortilla and fresh mint salsa for dipping.


  • Tomato
    2 piece
  • Feta
    5,3 oz
  • Parsley
    3 springs
  • Avocado
    1 piece
  • Olive oil
    6 tbsp
  • Tortilla
    4 piece
  • Red onion
    1 piece
  • Salt
    to taste
  • Onion
    2 piece
  • Sugar
    to taste
  • Mint
    3 springs
  • Lemon juice
    2 tbsp
  • Pepper
    to taste

Nutrition facts per serving

  • Calories

    454 kcal

  • Protein

    10 g

  • Fat

    33 g

  • Carbohydrates

    26 g


  • Peel the onion and cut into thin rings. Cut the tomatoes and feta into thin slices. Peel the avocado and cut into thin halves. Lay out the tortillas. Put onion, feta, tomatoes and avocado on top of each tortilla. Then fold the tortillas in half and press them slightly.

  • Heat the pan, but do not overheat. Put in 2 tortillas. Cover with parchment paper and flatten with a saucepan. Fry for 1-2 minutes, then turn over, put back the baking paper and saucepan and fry for another 1-2 minutes. Prepare the remaining 2 tortillas in the same way and serve with mint and parsley salsa.

  • Mint salsa: peel 2 onions and cut into thin rings. Chop the parsley and mint leaves finely. Mix with 2 tablespoons lemon juice, 6 tablespoons olive oil, add a pinch of sugar, pepper and salt.


  • If your avocado is not ripe, wrap it in foil and put it in the oven at 392℉ for 10 minutes.

Bon Appetit!

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