High Protein Cheesy Garlic Steak Burritos
A delicious and high-protein recipe for cheesy garlic steak burritos, perfect for meal prepping.
Ingredients
- light butter
- white rice
- paprika
- garlic powder
- salt
- chicken stock
- fresh parsley
- lemon
- 0% fat cottage cheese
- 0% fat Greek yogurt
- light mayo
- garlic paste
- lemon
- honey
- salt
- black pepper
- onion powder
- lean sliced steak
- smoked paprika
- black pepper
- garlic powder
- salt
- cooking spray
- mozzarella cheese
- low-fat cheddar cheese
- fresh parsley
- protein tortillas
Method
- 1
In a medium pot over medium heat, melt the light butter.
- 2
Add the washed rice and toast for one minute, stirring constantly.
- 3
Stir in the paprika, garlic powder, and salt.
- 4
Pour in the chicken stock, bring to a light bubble, then reduce the heat to low.
- 5
Cover the pot and let it simmer for 15-20 minutes, or until all the liquid is absorbed.
- 6
Once cooked, remove from heat. Add the fresh parsley and a squeeze of lemon juice. Fluff with a fork until fragrant.
- 7
In a blender, combine the cottage cheese, Greek yogurt, light mayo, garlic paste, lemon juice, honey, salt, pepper, and onion powder.
- 8
Blend until completely smooth.
- 9
Slice the lean steak into thin strips against the grain.
- 10
In a large bowl, toss the steak strips with smoked paprika, black pepper, garlic powder, and salt until evenly coated.
- 11
Lightly spray a large pan with cooking spray and place over high heat.
- 12
Cook the steak strips in batches, ensuring not to overcrowd the pan, until crispy and tender (about 2-3 minutes per batch).
- 13
In a large mixing bowl, combine the cooked steak strips, grated mozzarella, grated cheddar, and the prepared garlic sauce.
- 14
Add fresh parsley and mix everything together until well combined.
- 15
Gently warm a tortilla.
- 16
Place 1/6 of the lemon herb rice in the center of the tortilla.
- 17
Top the rice with 1/6 of the cheesy steak mixture.
- 18
Fold in the sides of the tortilla, then roll it up tightly to form a burrito.
- 19
Repeat with the remaining ingredients to make a total of 6 burritos.
- 20
Heat a pan over medium heat. You can add a little light butter for extra flavor.
- 21
Place the burritos seam-side down in the pan and toast for 1-2 minutes until golden brown and sealed.
- 22
Flip and toast the other side. Serve immediately.
- 23
Allow the burritos to cool completely. Wrap each burrito individually in foil.
- 24
Store in the refrigerator for up to a week or in the freezer for up to 2 months.
- 25
To reheat, remove the foil and wrap the burrito in a damp paper towel. Microwave for 3-4 minutes from the fridge or 5-6 minutes from the freezer, flipping halfway through. For a crispy exterior, air fry or toast in a pan for a couple of minutes after microwaving.
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