High Protein Cheesy Garlic Steak Burritos

Serves 6
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Directions

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

Equipment

panblenderbowl

Tips

  • 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!
High Protein Cheesy Garlic Steak Burritos | Clip Recipe