Serves 6
Directions
- 1For the rice, melt down some light butter in a pan.
- 2Add washed rice to the pan.
- 3Add paprika, garlic powder, and salt to the rice.
- 4Toast for a minute.
- 5Add chicken stock to the rice.
- 6Bring to a light bubble.
- 7Simmer on low heat for 15 to 20 minutes.
- 8Add fresh parsley and lemon juice to the cooked rice.
- 9Mix until fluffy and fragrant.
- 10For the garlic sauce, mix cottage cheese, light mayo, 0% Greek yogurt, lemon juice, honey, salt, pepper, onion powder, and garlic paste in a blender.
- 11Blend until completely smooth.
- 12Slice lean steak into strips.
- 13Add smoked paprika, black pepper, garlic powder, and salt to the steak.
- 14Mix well to coat.
- 15Cook the steak on high heat with some cooking spray until crispy and tender.
- 16Add cooked steak strips to a bowl with mozzarella and low-fat cheddar.
- 17Pour the creamy garlic sauce over the steak and cheese.
- 18Add fresh parsley to the mixture.
- 19Mix well to form your filling.
- 20On a warm tortilla, add 1/6 of your lemon herb rice and 1/6 of the steak mix.
- 21Fold in the sides of the tortilla.
- 22Roll it up tightly into a burrito.
- 23Repeat for six burritos.
- 24Toast the burritos in a pan to seal.
- 25Store the wrapped burritos in the freezer.
- 26Reheat when you're ready to eat.
Ingredients
- 20 g light butter
- 200 g washed rice
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 400 ml chicken stock
- fresh parsley
- lemon juice
- 200 g cottage cheese
- 40 g light mayo
- 60 g greek yoghurt
- 0.5 lemon juice
- 1 tsp honey
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp onion powder
- 10 g garlic paste
- 900 g lean sliced steak
- 2 tsp smoked paprika
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp salt
- cooking spray
- 80 g mozzarella
- 80 g low fat cheddar
- warm tortilla
Equipment
panpotblenderbowl
Tips
- These burritos can be stored frozen and reheated whenever needed.
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