Start by cooking your brown rice according to package instructions. For a zesty flavor, try making Mexican rice by sautéing onions and garlic in olive oil, adding tomato sauce, and seasoning with cumin and chili powder.
In a large skillet over medium heat, add the baby spinach. Sauté just until wilted, about 2-3 minutes.
In a mixing bowl, combine the wilted spinach, rinsed black beans, cooked brown rice, chopped romaine lettuce, and half of the grated cheddar cheese. Season with kosher or sea salt to taste and mix well.
Lay out your whole grain wraps or tortillas on a clean surface. Spoon a generous amount of the filling mixture onto the center of each wrap. Top with salsa or Pico de Gallo, if desired. Sprinkle the remaining cheddar cheese on top.
Fold the sides of the wrap over the filling, then roll from the bottom up, tucking in the sides as you go to create a neat burrito. Repeat this process for all wraps.
Place the rolled burritos seam-side down on a plate. Drizzle with Greek yogurt and garnish with additional salsa or fresh cilantro if you like. Enjoy warm!
