Serves 10
Directions
- 1Add diced potatoes, olive oil, salt, Italian herbs seasoning, onion powder, garlic powder, chilli powder, and smoked paprika to a bowl, then mix.
- 2Air fry at 200C/400F for 20-25 minutes or oven bake at 200C/400F for 30-35 minutes, flipping halfway.
- 3Cook diced onions in a pan.
- 4Add extra lean beef mince and Worcestershire sauce.
- 5Add the same seasonings used for the potatoes.
- 6Add tomato paste and diced garlic, then mix and cook through.
- 7Add eggs and blended cottage cheese to a bowl and mix.
- 8Cook on low to medium heat, mixing gently every minute or so, then season with salt and pepper.
- 9On a warm tortilla, evenly distribute eggs, mince, and potatoes, then top with sriracha mayo and chives.
- 10Roll, toast, and repeat for other burritos.
Ingredients
- 1 KG Diced Potatoes (Carisma Potatoes)
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Italian Herbs Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Chilli Powder
- 1.5 Tsp Smoked Paprika
- 1 Diced Onion
- 1.5 KG Extra Lean Beef Mince
- 100 ml Worcestershire Sauce
- 80 g Tomato Paste (Leggo’s Garlic & Herb Tomato Paste)
- 4 Garlic Cloves
- 15 Eggs
- 100 g Blended Cottage Cheese
- 10 Large Tortillas (Simsons Pantry Large Low Carb Protein Wraps)
- 25 g Sriracha Mayonnaise (per burrito - Flying Goose Sriracha Mayonnaise or mix 250g of light mayonnaise with 10g of sriracha & evenly distribute across 10 burritos)
Tips
- To prevent the tortillas from breaking when you roll them, heat them on a pan on low heat for 30 seconds on each side.
- Store the burritos in your freezer. When you’re ready to eat one, first start by taking the burrito out of the wrapper or foil, wrapping it in a slightly damp paper towel, and microwave for around 2 minutes (this step thaws the burrito to ensure it isn’t cold in the middle). Then, air fry at 190C or 375F for approximately 5 - 8 minutes. Times may vary slightly, but this last step can also be done in an oven or pan.
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