High Protein Cheesy Garlic Steak Burritos
Serves 6
Directions
- 1Melt light butter in a pan for the rice.
- 2Add washed rice to the melted butter.
- 3Add paprika, garlic powder, and salt to the rice.
- 4Toast the rice and seasonings for a minute.
- 5Pour chicken stock into the pan with the rice.
- 6Bring the rice mixture to a light bubble.
- 7Simmer the rice on low heat for 15-20 minutes with a lid.
- 8Add fresh parsley and lemon juice to the cooked rice.
- 9Mix the parsley and lemon juice into the rice until fluffy and fragrant.
- 10Combine cottage cheese, light mayo, 0% Greek yogurt, half a lemon's juice, honey, salt, pepper, onion powder, and garlic paste in a blender for the garlic sauce.
- 11Blend the garlic sauce ingredients until completely smooth.
- 12Slice lean steak into strips.
- 13Add paprika, black pepper, garlic powder, and salt to the steak strips.
- 14Mix the seasonings well to coat the steak.
- 15Cook the seasoned steak strips on high heat with cooking spray until crispy and tender.
- 16Add the cooked steak strips to a bowl with mozzarella and low-fat cheddar.
- 17Pour the creamy garlic sauce over the steak and cheese.
- 18Add chopped parsley to the steak mixture.
- 19Mix well to form the burrito filling.
- 20On a warm tortilla, add a portion of lemon herb rice.
- 21Add a portion of the steak mix over the rice.
- 22Fold in the sides of the tortilla.
- 23Roll up the tortilla tightly into a burrito.
- 24Repeat the filling and rolling process for 6 burritos.
- 25Toast the burritos in a pan to seal.
- 26Store the wrapped burritos in the freezer.
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
- 0.5 lemon juice
- 200 g 0% cottage cheese
- light mayonnaise
- 60 g 0% Greek yogurt
- 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 paprika
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp salt
- cooking spray
- 80 g mozzarella
- 80 g low fat cheddar
- 1 tortilla
Equipment
panlidblenderbowlspatula
Tips
- You can store frozen and reheat whenever you need
- Toast in the pan (with a little light butter) folded side down to seal the burrito
- Allow the burritos to cool before wrapping in foil
- To reheat, remove the foil, wrap in a damp paper towel and microwave for 3-4 minutes from the fridge or 5-6 minutes from the freezer, flipping over at halfway, unwrap carefully from the paper towel air-fry or toast in the pan for a couple minutes to get crispy and enjoy!
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