High Protein Cheesy Garlic Steak Burritos

Serves 6
tiktok.com

Directions

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

Ingredients

  • 20 g light butter
  • 20 g light butter
  • 20 g light butter
  • 200 g washed white rice
  • 200 g washed white rice
  • 200 g washed white 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 cottage cheese
  • 200 g cottage cheese
  • 200 g cottage cheese
  • 40 g light mayo
  • 40 g light mayo
  • 40 g light mayo
  • 60 g Greek yoghurt
  • 60 g Greek yoghurt
  • 60 g 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
  • 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

panblenderbowltongs

Tips

  • Allow the burritos to cool before wrapping in foil.
  • Wrap in foil and store in the fridge for up to a week or in the freezer for a couple months. 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!