Editor's Rating

This Burrito recipe is very easy, filling, and fresh! This is a Vegan-friendly recipe. :)

Skill Level
"Delish" Level

I first tried Vegan Burrito from a Vegan Cafe in Makati and it gave me the idea so I decided to replicate it. This Burrito recipe is very easy and quick, you can make this even on a very busy weeknight. It is very filling and fresh, I can actually eat this for several days straight. I love to top it off with Sriracha or any local hot sauce.

Preparation Time: 25 minutes

Serves: 12 mini burritos or 8 large burritos


For the Burrito

  • 3 cups Pre-cooked Brown Rice (you can also use Basmati, Jasmine, or any rice of your choice)
  • 2 medium Romaine Lettuce (chunky cut, similar to chiffonade)
  • 1 bunch Cilantro (finely cut)
  • 400 g Corn Kernels (frozen or canned)
  • 4 medium Red Onions (very small dice)
  • 100 g Raisins
  • 6 medium Tomatoes (very small dice)
  • 250 g Chickpeas (canned, drained)
  • Whole Wheat Soft Tortilla Wraps

For the Dressing

  • 3 tbsp Malt Vinegar / Red Wine Vinegar
  • 6 tbsp Olive Oil (Extra Virgin is better)
  • pinch of Dried Oregano
  • pinch of Dried Basil
  • pinch of Dried Parsley
  • 1 tbsp Light Brown Sugar
  • Salt to taste
  • White Pepper to taste


  1. In a huge bowl, mix vegetable ingredients all together.
  2. Add in dressing until everything is incorporated well.
  3. In a non-stick pan, heat tortilla wrappers over medium fire.
  4. Assemble with pre-cooked rice and wrap with a foil.

NOTE:ย You can assemble the burritos, wrap them with foil, and keep them in the fridge for two to three days. You can easily heat the burritos over a pan, or consume them as is.