I made this for lunch yesterday and LOVED it!
Serves: 4
4 (10-inch) whole wheat tortillas
3 Plum tomatoes, cored and thinly sliced
4 Tbs.thinly sliced red onions *(I put 4-5 thin slices instead of using Tbs.)
1 ounce low-fat Cheddar cheese, grated (about 1 cup) *(i just cut small slices)
1 firm, ripe avocado, pitted, peeled, and thinly sliced
Freshly ground black pepper to taste
8 Large basil leaves
4 cups shredded romaine lettuce *(I used arugula and spinach, any lettuce works)
Position a rack 4 inches below the broiler and heat the broiler to high. Alternatively, have a ready cast-iron griddle or other heavy-bottom pan and when ready to cook, heat it over medium-high heat.
Lay the tortillas on the work surface. Arrange the tomatoes in a straight line down the center of each tortilla, slightly overlapping them and dividing them equally among the 4 tortillas. Divide the onion among the tortillas, evenly spreading it down each row of tomatoes. Sprinkle the cheese on top of each.
Carefully slide one tortilla onto a rimless baking sheet and place under the broiler until the cheese is melted and bubbling, about 1 minute. Or transfer 1 or 2 tortillas to the griddle and heat until the cheese is melted and bubbling, about 2 minutes.*(I covered with a lid to help melt cheese quicker)
Slide the warmed tortillas onto a plate. Repeat with the remaining tortillas.
Top the warmed cheese with one-fourth of the avocado slices. Grind a little black pepper on top, if desired. Tear 2 basil leaves into small pieces and sprinkle over the vegetables. Top with 1 cup of lettuce and roll up the burrito into a tight cylinder. Repeat with the remaining burritos.
Slice each burrito in half and serve.
*(Changes made by me)
Adapted from Jillian Michaels, The Master Your Metabolism Cookbook
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