Greek Burritos

Greek Burritos

I really wish I could have used phyllo dough for this recipe from Bitter Sweet Blog’s Greek Burritos, but I could not find it in the size I needed in stores.  So I just used regular flour tortillas, and I baked them for 15 minutes to add some crispiness.  If I ever make these again, which I think I definitely will, I will also serve them with some vegan Greek yogurt sour cream on the side.  Here’s how I made them.


  • Large flour tortillas
  • 1 jar black olives, roughly chopped
  • 2 jars artichoke hearts, drained, rinsed and roughly chopped
  • 1 block extra firm tofu, pressed dry and cut into cubes
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 cups frozen chopped kale
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • ¼ cup nutritional yeast
  • 1 teaspoon salt
  • 1 ½ teaspoons dried dill
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Hot sauce (optional for serving)
  1. Preheat the oven to 350.
  2. Saute the tofu in the olive oil until lightly browned.  Season with dried dill, cumin and coriander.
  3. Once the tofu is firm and cooked, set aside.
  4. In the same pan, sauté the onion and garlic until tender.
  5. Add the lemon juice, artichokes and olives.
  6. Then, add the chopped kale and continue cooking until most of the moisture in the pan is absorbed.  Season with cumin, red pepper flakes, salt and nutritional yeast.
  7. Once the vegetables are done, set them aside to cool.
  8. Spoon the vegetable mixture and tofu into large flour tortillas and roll them up burrito-style.
  9. Line them up seam-side down in a lightly greased baking dish and bake for 15 minutes until the outsides of the tortillas begin to crisp.
  10. Serve with hot sauce.
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About inthelivingwell

I'm a newly established vegan interested in anything that helps me live well - from meditation to healthy recipes to innovative workouts.

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