High Protein Cheesy Garlic Steak Burritos

20 mins
Serves 6
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Directions

  1. 1Melt down the butter.
  2. 2Melt down the butter.
  3. 3Melt down the butter.
  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.
  8. 8Add paprika, garlic powder, and salt.
  9. 9Add paprika, garlic powder, and salt.
  10. 10Toast for a minute.
  11. 11Toast for a minute.
  12. 12Toast for a minute.
  13. 13Add chicken stock.
  14. 14Add chicken stock.
  15. 15Add chicken stock.
  16. 16Bring to a light bubble.
  17. 17Bring to a light bubble.
  18. 18Bring to a light bubble.
  19. 19Simmer on low heat for 15-20 minutes.
  20. 20Simmer on low heat for 15-20 minutes.
  21. 21Simmer on low heat for 15-20 minutes.
  22. 22Add fresh parsley.
  23. 23Add fresh parsley.
  24. 24Add fresh parsley.
  25. 25Add lemon juice.
  26. 26Add lemon juice.
  27. 27Add lemon juice.
  28. 28Mix till fluffy and fragrant.
  29. 29Mix till fluffy and fragrant.
  30. 30Mix till fluffy and fragrant.
  31. 31For the garlic sauce, mix cottage cheese, light mayo, 0% greek yogurt, lemon juice, honey, seasoning, and garlic paste in a blender.
  32. 32For the garlic sauce, mix cottage cheese, light mayo, 0% greek yogurt, lemon juice, honey, seasoning, and garlic paste in a blender.
  33. 33For the garlic sauce, mix cottage cheese, light mayo, 0% greek yogurt, lemon juice, honey, seasoning, and garlic paste in a blender.
  34. 34Blend until completely smooth.
  35. 35Blend until completely smooth.
  36. 36Blend until completely smooth.
  37. 37Slice the lean steak into strips.
  38. 38Slice the lean steak into strips.
  39. 39Slice the lean steak into strips.
  40. 40Add paprika, black pepper, garlic powder, and salt.
  41. 41Add paprika, black pepper, garlic powder, and salt.
  42. 42Add paprika, black pepper, garlic powder, and salt.
  43. 43Mix well to coat.
  44. 44Mix well to coat.
  45. 45Mix well to coat.
  46. 46Cook the steak on high heat with some cooking spray until crispy and tender.
  47. 47Cook the steak on high heat with some cooking spray until crispy and tender.
  48. 48Cook the steak on high heat with some cooking spray until crispy and tender.
  49. 49Add the cooked steak strips to a bowl.
  50. 50Add the cooked steak strips to a bowl.
  51. 51Add the cooked steak strips to a bowl.
  52. 52Add cheddar and mozzarella.
  53. 53Add cheddar and mozzarella.
  54. 54Add cheddar and mozzarella.
  55. 55Add the creamy garlic sauce.
  56. 56Add the creamy garlic sauce.
  57. 57Add the creamy garlic sauce.
  58. 58Add parsley.
  59. 59Add parsley.
  60. 60Add parsley.
  61. 61Mix well to form your filling.
  62. 62Mix well to form your filling.
  63. 63Mix well to form your filling.
  64. 64On a warm tortilla, add 1/6 of your rice.
  65. 65On a warm tortilla, add 1/6 of your rice.
  66. 66On a warm tortilla, add 1/6 of your rice.
  67. 67Add 1/6 of your steak mix.
  68. 68Add 1/6 of your steak mix.
  69. 69Add 1/6 of your steak mix.
  70. 70Fold in the sides.
  71. 71Fold in the sides.
  72. 72Fold in the sides.
  73. 73Roll it up tightly into a burrito.
  74. 74Roll it up tightly into a burrito.
  75. 75Roll it up tightly into a burrito.
  76. 76Repeat for six.
  77. 77Repeat for six.
  78. 78Repeat for six.
  79. 79Toast in the pan to seal.
  80. 80Toast in the pan to seal.
  81. 81Toast in the pan to seal.
  82. 82Store wrapped in the freezer.
  83. 83Store wrapped in the freezer.
  84. 84Store wrapped in the freezer.
  85. 85Reheat when you're ready to eat.
  86. 86Reheat when you're ready to eat.
  87. 87Reheat 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
  • lemon
  • lemon
  • 200 g 0% cottage cheese
  • 200 g 0% cottage cheese
  • 200 g 0% cottage cheese
  • 40 g light mayo
  • 40 g light mayo
  • 40 g light mayo
  • 60 g 0% greek yoghurt
  • 60 g 0% greek yoghurt
  • 60 g 0% 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
  • 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

panblenderbowl

Tips

  • store frozen and reheat whenever you need