Ingredients

Method

1. 1

   Cube the potato. Boil for 10 minutes until soft. Drain the potatoes and place them in a mixing bowl.

2. 2

   Coat the boiled potatoes with avocado oil spray and season with smoked paprika and garlic powder.

3. 3

   Air fry the seasoned potatoes at 400°F (200°C) for 20 minutes, or until crispy.

4. 4

   Season the 12 oz of sirloin steak with taco seasoning.

5. 5

   Sear the steak on high heat in a pan until it reaches an internal temperature of at least 135°F (57°C). Set aside, let it rest, and then dice.

6. 6

   Pan-fry the bacon slices until crisp. Remove from the pan and chop into bits.

7. 7

   Scramble the egg whites in a pan. For extra flavor, you can add chopped jalapeños. Set aside.

8. 8

   In a blender, combine the reduced-fat cheddar cheese, fat-free cottage cheese, light cream cheese, Mac & Cheese powder, and a splash of water or milk. Season with smoked paprika and garlic powder. Blend until smooth.

9. 9

   In a large mixing bowl, combine the crispy potatoes, diced steak, scrambled egg whites, bacon bits, and the nacho cheese sauce. Mix everything together thoroughly.

10. 10

    Warm the tortillas to make them pliable. Divide the filling into 5 equal portions and place one portion onto each tortilla.

11. 11

    Tightly roll each burrito.

12. 12

    Place the burritos seam-side down in a dry pan over medium heat. Grill on each side until golden brown and sealed.

13. 13

    For meal prepping, wrap each burrito individually in aluminum foil. Store in the refrigerator.