Serves 6
Directions
- 1Melt down some light butter in a pan.
- 2Add washed rice to the pan.
- 3Add 1/2 tsp of paprika, 1/2 tsp of garlic powder, and 1/2 tsp of salt to the rice.
- 4Toast the rice and seasonings for a minute.
- 5Pour 400ml of chicken stock into the pan.
- 6Bring the mixture to a light bubble.
- 7Simmer on low heat for 15-20 minutes with the lid on.
- 8Add fresh parsley and lemon juice to the cooked rice.
- 9Mix until the rice is fluffy and fragrant.
- 10For the garlic sauce, combine 200g of 0% cottage cheese, 40g of light mayo, 60g of 0% Greek yogurt, 1/2 lemon juice, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder, and 10g garlic paste in a blender.
- 11Blend the garlic sauce ingredients until completely smooth.
- 12Slice 900g of lean steak into strips.
- 13Add 2 tsp smoked paprika, 2 tsp black pepper, 2 tsp garlic powder, and 2 tsp salt to the steak.
- 14Mix the seasonings well to coat the steak.
- 15Cook the steak strips on high heat with cooking spray until crispy and tender.
- 16Add cooked steak strips to a bowl with 80g mozzarella and 80g low fat cheddar.
- 17Pour the creamy garlic sauce over the steak and cheese.
- 18Add chopped parsley to the mixture.
- 19Mix well to form the filling.
- 20On a warm tortilla, add 1/6 of your lemon herb rice and 1/6 of the steak mix.
- 21Fold in the sides of the tortilla.
- 22Roll up the tortilla tightly into a burrito.
- 23Repeat for six burritos.
- 24Toast the burritos in a pan to seal them.
- 25Store the burritos wrapped in foil in the freezer.
Ingredients
- 20 g light butter
- 200 g washed rice
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 400 ml chicken stock
- fresh parsley
- 0.5 lemon juice
- 200 g 0% cottage cheese
- 40 g light mayo
- 60 g 0% Greek yoghurt
- 1 tsp honey
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp onion powder
- 10 g garlic paste
- 900 g lean sliced steak
- 2 tsp smoked paprika
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp salt
- cooking spray
- 80 g mozzarella
- 80 g low fat cheddar
- 1 warm tortilla
Equipment
panblenderbowl
Tips
- Toast the burrito in a pan with a little light butter, folded side down to seal it.
- Allow the burritos to cool before wrapping them 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.
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