# Chipotle Steak Burritos

These 1000 calorie chipotle steak burritos pack 68 grams of protein, are crazy delicious and can be meal prepped ahead of time to enjoy throughout the week.

- Servings: 4 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## 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
- 1 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 red onion
- 1 handful chopped cilantro/coriander
- 0.5 lime juice
- 1 tsp salt & pepper
- 1 tbsp olive oil
- 4 salsa tomatoes
- 1 diced red onion
- 1 handful chopped cilantro
- lime juice
- to taste salt
- 4 plain tortillas
- 120 g grated cheese

## Instructions

1. Season steaks with garlic powder, onion powder, smoked paprika, salt, black pepper, chipotle paste, and lime juice.
2. Mix well until steaks are evenly coated.
3. Boil 180g of washed rice.
4. Once cooked, squeeze in some lime juice, chopped cilantro, and salt to taste for cilantro lime rice.
5. Mix the cilantro lime rice together.
6. For the chipotle sauce, add cottage cheese to a blender along with chipotle paste, honey, garlic powder, onion powder, and lime juice.
7. Blend until smooth and creamy.
8. Rub steaks with olive oil.
9. Cook steaks for 2-3 minutes on each side on high heat.
10. Rest the cooked steaks for 10 minutes.
11. Make guacamole by adding avocados, diced red onion, chopped cilantro, 1/2 lime juice, salt, pepper, and olive oil to a bowl.
12. Mash the guacamole with a fork until combined.
13. Assemble your burrito by adding a quarter of the cilantro lime rice.
14. Add one sliced chipotle steak.
15. Add pico de gallo (salsa).
16. Add a quarter of the homemade guacamole.
17. Drizzle with creamy chipotle sauce.
18. Sprinkle with 30g of grated cheese.
19. Roll the burrito tightly.
20. Toast the burrito in a pan to get it crispy.
21. Wrap in foil to reheat later.

## Equipment

- blender
- pot
- grill
- cutting board
- tongs
- bowl
- fork
- pan
- aluminum foil

## Tips

- Store for up to 5 days in the fridge.
- To reheat, wrap in a damp paper towel and microwave on medium-high power for 2-3 minutes. Optional toast in the pan after for crispness.

## Source

- Original video: https://www.tiktok.com/t/ZT6n6WeQK/
- Recipe page: https://www.cliprecipe.com/recipe/f8ecb341-38b2-4dd1-8aeb-b9cd6d3ed270
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt