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Protein- and fiber-containing whole-wheat breakfast wrap
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Whole-Wheat Breakfast Burrito (220 g) has 383 calories. That works out to 174 calories per 100 g. It contains 44.2 g of carbs, 20.2 g of protein, 15 g of fat and 9.9 g of fiber. Its 37.4 µg of Selenium covers 68% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 220 g
383
KCAL / 220G
Carbs
44.2g
· 16% DV
Protein
20.2g
· 40% DV
Fat
15g
· 19% DV
Fiber
9.9g
· 35% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 21% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 383 kcal | |
| Total fat | 15 g | 19% |
| Saturated fat | 4.73 g | 24% |
| Trans fat | 0.07 g | |
| Sodium | 924 mg | 40% |
| Total carbohydrate | 44.2 g | 16% |
| Fiber | 9.9 g | 35% |
| Protein | 20.2 g | 40% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 220 g | 383 kcal |
| 100 g | 100 g | 174 kcal |
| 1 piece (mini) | 100 g | 174 kcal |
| ½ piece (half) | 110 g | 191 kcal |
| 1 piece (small) | 130 g | 226 kcal |
| 1 piece (medium) | 180 g | 313 kcal |
| 1 piece (large) | 220 g | 383 kcal |
| 1 piece (extra large) | 300 g | 522 kcal |
| 1 piece (jumbo) | 350 g | 609 kcal |
| 2 piece (double) | 440 g | 766 kcal |
Calculated from 174 calories per 100 g.
A whole-wheat breakfast burrito commonly contains scrambled eggs, cheese, and cooked vegetables, with beans or potatoes as optional additions. Let hot fillings cool before wrapping, and drain juicy vegetables so the tortilla does not turn soggy.
Cook the eggs and any vegetables or potatoes first, then spoon the filling into the middle of a whole-wheat tortilla. Fold in the sides, roll it tightly, and toast seam-side down in a dry skillet until the outside is lightly crisp.
Yes, a whole-wheat breakfast burrito freezes well when its cooked filling has cooled completely. Wrap each burrito separately and freeze it airtight; thaw it in the refrigerator or reheat from frozen until the egg filling is hot throughout.
Keep a whole-wheat breakfast burrito from getting soggy by cooling the filling and draining tomatoes, salsa, and other wet ingredients before wrapping. Add sauces just before eating, and avoid overfilling the tortilla.
A whole-wheat breakfast burrito can be a balanced breakfast when it includes eggs or beans, vegetables, and a moderate amount of cheese. Using cooked vegetables instead of processed breakfast meat is an easy way to make the filling more nutritious.
Yes, whole-wheat breakfast burritos are convenient for meal prep. Cook the filling, cool it fully, assemble the burritos, and refrigerate them in sealed containers; keep wet salsa separate and reheat each burrito before serving.
Salsa is a classic sauce for a whole-wheat breakfast burrito, while hot sauce adds more heat. For a creamy option, serve it with plain yogurt or sour cream on the side rather than adding the sauce before storing.
Reheat a whole-wheat breakfast burrito in a skillet over medium-low heat, turning it until the center is hot and the tortilla is crisp. A microwave is quicker; wrap the burrito in a damp paper towel to help keep it soft.
Yes, you can make a whole-wheat breakfast burrito without eggs by using seasoned beans, tofu scramble, or sautéed vegetables as the filling. Add avocado or a little cheese for richness, and make sure the filling is not too wet.
For a whole-wheat breakfast burrito that stays together, place the filling in a narrow line below the center, fold both sides inward, and roll from the bottom up. Keep the filling modest and toast the seam-side down to seal it.
Vitamins
B2
0.53mg · 41% DV
B12
0.92µg · 38% DV
Biotin
11.22µg · 37% DV
B1
0.42mg · 35% DV
Minerals
Selenium
37µg · 67% DV
Manganese
1.5mg · 65% DV
Phosphorus
392mg · 56% DV
Sodium
924mg · 40% DV
Potassium ⭐
539mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 383 calories in 1 piece (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Whole-Wheat Breakfast Burrito is a handheld breakfast wrap: whole-wheat flatbread rolled around breakfast fillings, often including egg, cheese and vegetables. The burrito format has roots in Mexican cooking, while breakfast burritos are especially associated with the US Southwest; this version uses whole-wheat bread in place of a traditional flour tortilla.
Serve it warm for breakfast or brunch, or wrap it up for an easy meal on the go. The whole-wheat bread contributes fibre, and the filling makes it a source of protein. Add extra vegetables and go lighter on the cheese for a less rich version, or pair it with fresh fruit for a simple, balanced breakfast.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.73g
MONOUNSATURATED
5.39g
POLYUNSATURATED
3.26g
Omega 6:3 ratio 16.5:1
Above the ideal 4:1 (16.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.