Directions
- 1Melt down the butter.
- 2Add washed rice to the pan.
- 3Add paprika, garlic powder, and salt.
- 4Toast for a minute.
- 5Add chicken stock.
- 6Bring to a light bubble.
- 7Simmer on low heat for 15-20 minutes.
- 8Add fresh parsley.
- 9Add lemon juice.
- 10Mix till fluffy and fragrant.
- 11For the garlic sauce, mix cottage cheese, light mayo, 0% greek yogurt, lemon juice, honey, seasoning, and garlic paste in a blender.
- 12Blend until completely smooth.
- 13Slice the lean steak into strips.
- 14Add paprika, black pepper, garlic powder, and salt.
- 15Mix well to coat.
- 16Cook the steak on high heat with some cooking spray until crispy and tender.
- 17Add the cooked steak strips to a bowl.
- 18Add cheddar and mozzarella.
- 19Add the creamy garlic sauce.
- 20Add parsley.
- 21Mix well to form your filling.
- 22On a warm tortilla, add 1/6 of your rice.
- 23Add 1/6 of your steak mix.
- 24Fold in the sides.
- 25Roll it up tightly into a burrito.
- 26Repeat for six.
- 27Toast in the pan to seal.
- 28Store wrapped in the freezer.
- 29Reheat 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
- 200 g 0% cottage cheese
- 40 g light mayo
- 60 g 0% 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
- 80 g mozzarella
- 80 g low fat cheddar
- warm tortilla
Equipment
panblenderbowl
Tips
- store frozen and reheat whenever you need
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