BULK UP Chipotle Steak Burritos
Serves 4
Directions
- 1Season steaks with garlic powder, onion powder, smoked paprika, salt, black pepper, chipotle paste, and lime juice.
- 2Mix well until the steaks are evenly coated.
- 3Boil 180g of washed rice.
- 4Once rice is cooked, squeeze in lime juice, add chopped cilantro, and salt to taste.
- 5Mix for cilantro lime rice.
- 6For the chipotle sauce, add 250g of 0% cottage cheese to a blender.
- 7Add 1 tablespoon of chipotle paste to the blender.
- 8Add 1 tablespoon of honey to the blender.
- 9Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the blender.
- 10Add lime juice to the blender.
- 11Blend until smooth and creamy.
- 12Rub the seasoned steaks with olive oil.
- 13Cook steaks on high heat for 2-3 minutes on each side.
- 14Rest the cooked steaks for 10 minutes.
- 15For the guacamole, add 2 medium avocados to a bowl.
- 16Add 1 diced red onion to the bowl.
- 17Add chopped cilantro to the bowl.
- 18Squeeze in half a lime's juice.
- 19Add salt and pepper.
- 20Drizzle with olive oil.
- 21Mash the ingredients with a fork until combined.
- 22Assemble the burrito by adding a quarter of the cilantro lime rice onto a plain tortilla.
- 23Add one sliced chipotle steak.
- 24Add pico de gallo (salsa).
- 25Add a quarter of the homemade guacamole.
- 26Drizzle with creamy chipotle sauce.
- 27Sprinkle with 30g of grated cheese.
- 28Roll the burrito tightly.
- 29Toast the burrito in a pan to get crispy.
- 30Wrap the burrito in foil for reheating later.
Ingredients
- 800 g medium steaks
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chipotle paste
- 1 juice lime
- 180 g washed uncooked rice
- 2 juice limes
- 1 handful chopped cilantro/coriander
- to taste salt
- 250 g fat free cottage cheese
- 1 tbsp chipotle paste
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- lime juice
- 2 medium avocados
- 1 diced medium red onion
- 1 handful chopped cilantro/coriander
- 0.5 lime juice
- 1 tsp salt & pepper
- 1 tbsp olive oil
- 4 diced salsa tomatoes
- 1 diced medium red onion
- 1 handful chopped cilantro
- lime juice
- to taste salt
- 4 plain tortillas
- 120 g grated cheese
Equipment
blenderpotgrillbowlpan
Tips
- To reheat, wrap in a damp paper towel and microwave on medium-high power for 2-3 minutes. Optionally, toast in the pan after for crispness.
- These burritos can be stored for up to 5 days in the fridge.
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