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Meal-Prep Pesto Freezer Burritos

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  • Author: Liz Moody


  • 3 spring onions, sliced (can substitute 1 small yellow onion and 2 green onions if you can’t find spring onions)⁣
  • 2 yellow squash, diced ⁣
  • 2 zucchini, diced ⁣
  • About 25 asparagus spears with the woody ends removed, chopped⁣
  • 1 15-ounce can of chickpeas, rinsed and drained ⁣
  • 1/2 cup + 2 tablespoons pesto of choice ⁣
  • Zest and juice of 1 lemon (ideally organic)⁣
  • 45 burrito-sized tortillas of choice ⁣
  • Fine grain mineral salt ⁣


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss onions, squash, zucchini, asparagus, and chickpeas with 1/2 cup pesto until they’re well coated. Bake in a single layer on a parchment-lined pan for 30 minutes, until just brown at edges. ⁣
  3. Add more salt to taste and toss with remaining 2 tablespoons of pesto and lemon juice and zest.⁣
  4. Add to tortillas and roll (technique is in video—put the tortillas in the turned off but still warm oven for 30 seconds or until pliable so they don’t break!). 
  5. Wrap individually in foil and freeze until ready to eat, when you can either toss right in a toaster oven in the foil or unwrap and wrap in a damp paper towel and microwave in 30-second increments until warmed through. Makes 4-5 burritos! Enjoy!