High Protein Cheesy Garlic Steak Burritos

Serves 6
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Directions

  1. 1For the rice, melt down some light butter in a pan.
  2. 2For the rice, melt down some light butter in a pan.
  3. 3For the rice, melt down some light butter in a pan.
  4. 4Add washed rice to the pan.
  5. 5Add washed rice to the pan.
  6. 6Add washed rice to the pan.
  7. 7Add paprika, garlic powder, and salt to the rice.
  8. 8Add paprika, garlic powder, and salt to the rice.
  9. 9Add paprika, garlic powder, and salt to the rice.
  10. 10Toast for a minute.
  11. 11Toast for a minute.
  12. 12Toast for a minute.
  13. 13Add chicken stock to the rice.
  14. 14Add chicken stock to the rice.
  15. 15Add chicken stock to the rice.
  16. 16Bring to a light bubble.
  17. 17Bring to a light bubble.
  18. 18Bring to a light bubble.
  19. 19Simmer on low heat for 15 to 20 minutes.
  20. 20Simmer on low heat for 15 to 20 minutes.
  21. 21Simmer on low heat for 15 to 20 minutes.
  22. 22Add fresh parsley and lemon juice to the cooked rice.
  23. 23Add fresh parsley and lemon juice to the cooked rice.
  24. 24Add fresh parsley and lemon juice to the cooked rice.
  25. 25Mix until fluffy and fragrant.
  26. 26Mix until fluffy and fragrant.
  27. 27Mix until fluffy and fragrant.
  28. 28For the garlic sauce, mix cottage cheese, light mayo, 0% Greek yogurt, lemon juice, honey, salt, pepper, onion powder, and garlic paste in a blender.
  29. 29For the garlic sauce, mix cottage cheese, light mayo, 0% Greek yogurt, lemon juice, honey, salt, pepper, onion powder, and garlic paste in a blender.
  30. 30For the garlic sauce, mix cottage cheese, light mayo, 0% Greek yogurt, lemon juice, honey, salt, pepper, onion powder, and garlic paste in a blender.
  31. 31Blend until completely smooth.
  32. 32Blend until completely smooth.
  33. 33Blend until completely smooth.
  34. 34Slice lean steak into strips.
  35. 35Slice lean steak into strips.
  36. 36Slice lean steak into strips.
  37. 37Add smoked paprika, black pepper, garlic powder, and salt to the steak.
  38. 38Add smoked paprika, black pepper, garlic powder, and salt to the steak.
  39. 39Add smoked paprika, black pepper, garlic powder, and salt to the steak.
  40. 40Mix well to coat.
  41. 41Mix well to coat.
  42. 42Mix well to coat.
  43. 43Cook the steak on high heat with some cooking spray until crispy and tender.
  44. 44Cook the steak on high heat with some cooking spray until crispy and tender.
  45. 45Cook the steak on high heat with some cooking spray until crispy and tender.
  46. 46Add cooked steak strips to a bowl with mozzarella and low-fat cheddar.
  47. 47Add cooked steak strips to a bowl with mozzarella and low-fat cheddar.
  48. 48Add cooked steak strips to a bowl with mozzarella and low-fat cheddar.
  49. 49Pour the creamy garlic sauce over the steak and cheese.
  50. 50Pour the creamy garlic sauce over the steak and cheese.
  51. 51Pour the creamy garlic sauce over the steak and cheese.
  52. 52Add fresh parsley to the mixture.
  53. 53Add fresh parsley to the mixture.
  54. 54Add fresh parsley to the mixture.
  55. 55Mix well to form your filling.
  56. 56Mix well to form your filling.
  57. 57Mix well to form your filling.
  58. 58On a warm tortilla, add 1/6 of your lemon herb rice and 1/6 of the steak mix.
  59. 59On a warm tortilla, add 1/6 of your lemon herb rice and 1/6 of the steak mix.
  60. 60On a warm tortilla, add 1/6 of your lemon herb rice and 1/6 of the steak mix.
  61. 61Fold in the sides of the tortilla.
  62. 62Fold in the sides of the tortilla.
  63. 63Fold in the sides of the tortilla.
  64. 64Roll it up tightly into a burrito.
  65. 65Roll it up tightly into a burrito.
  66. 66Roll it up tightly into a burrito.
  67. 67Repeat for six burritos.
  68. 68Repeat for six burritos.
  69. 69Repeat for six burritos.
  70. 70Toast the burritos in a pan to seal.
  71. 71Toast the burritos in a pan to seal.
  72. 72Toast the burritos in a pan to seal.
  73. 73Store the wrapped burritos in the freezer.
  74. 74Store the wrapped burritos in the freezer.
  75. 75Store the wrapped burritos in the freezer.
  76. 76Reheat when you're ready to eat.
  77. 77Reheat when you're ready to eat.
  78. 78Reheat when you're ready to eat.

Ingredients

  • 20 g light butter
  • 20 g light butter
  • 20 g light butter
  • 200 g washed rice
  • 200 g washed rice
  • 200 g washed rice
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 400 ml chicken stock
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • lemon juice
  • lemon juice
  • lemon juice
  • 200 g cottage cheese
  • 200 g cottage cheese
  • 200 g cottage cheese
  • 40 g light mayo
  • 40 g light mayo
  • 40 g light mayo
  • 60 g greek yoghurt
  • 60 g greek yoghurt
  • 60 g greek yoghurt
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 10 g garlic paste
  • 10 g garlic paste
  • 10 g garlic paste
  • 900 g lean sliced steak
  • 900 g lean sliced steak
  • 900 g lean sliced steak
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • cooking spray
  • cooking spray
  • cooking spray
  • 80 g mozzarella
  • 80 g mozzarella
  • 80 g mozzarella
  • 80 g low fat cheddar
  • 80 g low fat cheddar
  • 80 g low fat cheddar
  • warm tortilla
  • warm tortilla
  • warm tortilla

Equipment

panpotblenderbowl

Tips

  • These burritos can be stored frozen and reheated whenever needed.