Meal Prep Spicy Steak & Cheese Burritos
Get ready to spice up your meal prep game with these mouthwatering Spicy Steak & Cheese Burritos! Packed with tender marinated steak, gooey cheese, and a kick of heat, each burrito is a protein-packed delight that you can easily freeze for tasty meals throughout the week. Perfect for busy days, these flavorful wraps will keep you fueled and satisfied!
Prep
15
min
Cook
30
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🥬Fresh Produce(2)
- Cilantro
- juice Of Half A Lime
🥩Meat & Seafood(1)
- 900g Lean Steak (31.8 oz)
🥛Dairy & Eggs(3)
- Reduced Fat Cheese Of Choice
- 300g Fat Free Greek Yogurt (10.6 oz)
- 70g Light Sour Cream (2.47 oz)
🫙Pantry Staples(1)
- 800g Rice Of Choice (28.2 oz)
🧂Spices & Seasonings(4)
- Cumin
- Garlic Powder
- Paprika
- Salt & Pepper
📦Other(3)
- 50g Chipotle In Adobo (1.76 oz)
- Preferred Veggies (I used onion & peppers)optionalonion & peppers
- 16 Low Carb Wraps
👨🍳 Instructions
- 1
Cube up 900 grams of lean steak and season with salt, pepper, garlic powder, paprika, and cumin.
- 2
Heat a skillet on medium high and cook the steak until it's cooked to your liking.
- 3
Prepare pre-made rice or cook your own.
- 4
Add cilantro and preferred veggies to the skillet and cook until browned.
- 5
Add the low-carb wrap, the special sauce, the veggies, the rice, the reduced fat cheese, and the steak to the wrap.
- 6
Fold the wrap over and cook on the skillet for three minutes on each side or until golden brown.
- 7
For the low-cal chipotle sauce, mix Greek yogurt, light sour cream, salt, paprika, chipotle in adobo, and lime juice.
💡 Pro Tips
- ✓Cut the 900g steak into uniform 2cm cubes and pat dry thoroughly before seasoning, since surface moisture creates steam that prevents the Maillard reaction from kicking in until temps exceed 140°C.technique2cm cubes, 140°C
- ✓Sear the steak in batches over medium-high heat (around 190°C pan surface) rather than crowding the skillet, because overcrowded meat releases moisture that drops pan temperature below searing threshold and causes steaming instead of browning.technique190°C
- ✓Let the cooked steak rest for 5 minutes before assembling burritos so reabsorbed juices don't leak into the wrap and cause sogginess during the seven-day fridge storage.timing5 minutes
- ✓Cook the folded burrito seam-side down first for 3 minutes to fuse the tortilla edges via starch gelatinization before flipping, which locks the burrito shut and prevents unraveling when reheated later.technique3 minutes seam-side down
- ✓Whisk the chipotle-lime sauce at least 10 minutes before assembly and refrigerate, since the acid in lime juice needs time to denature the Greek yogurt proteins slightly, thickening the sauce so it clings to the filling instead of making the wrap soggy.ingredient10 minutes rest
Share this recipe
Prep
15
min
Cook
30
min
Serves
16
people
Level
beginner
Share this recipe
Meal Prep Spicy Steak & Cheese Burritos
Get ready to spice up your meal prep game with these mouthwatering Spicy Steak & Cheese Burritos! Packed with tender marinated steak, gooey cheese, and a kick of heat, each burrito is a protein-packed delight that you can easily freeze for tasty meals throughout the week. Perfect for busy days, these flavorful wraps will keep you fueled and satisfied!
📝 Ingredients
Serves 16🥬Fresh Produce(2)
- Cilantro
- juice Of Half A Lime
🥩Meat & Seafood(1)
- 900g Lean Steak (31.8 oz)
🥛Dairy & Eggs(3)
- Reduced Fat Cheese Of Choice
- 300g Fat Free Greek Yogurt (10.6 oz)
- 70g Light Sour Cream (2.47 oz)
🫙Pantry Staples(1)
- 800g Rice Of Choice (28.2 oz)
🧂Spices & Seasonings(4)
- Cumin
- Garlic Powder
- Paprika
- Salt & Pepper
📦Other(3)
- 50g Chipotle In Adobo (1.76 oz)
- Preferred Veggies (I used onion & peppers)optionalonion & peppers
- 16 Low Carb Wraps
👨🍳 Instructions
- 1
Cube up 900 grams of lean steak and season with salt, pepper, garlic powder, paprika, and cumin.
- 2
Heat a skillet on medium high and cook the steak until it's cooked to your liking.
- 3
Prepare pre-made rice or cook your own.
- 4
Add cilantro and preferred veggies to the skillet and cook until browned.
- 5
Add the low-carb wrap, the special sauce, the veggies, the rice, the reduced fat cheese, and the steak to the wrap.
- 6
Fold the wrap over and cook on the skillet for three minutes on each side or until golden brown.
- 7
For the low-cal chipotle sauce, mix Greek yogurt, light sour cream, salt, paprika, chipotle in adobo, and lime juice.
💡 Pro Tips
- ✓Cut the 900g steak into uniform 2cm cubes and pat dry thoroughly before seasoning, since surface moisture creates steam that prevents the Maillard reaction from kicking in until temps exceed 140°C.technique2cm cubes, 140°C
- ✓Sear the steak in batches over medium-high heat (around 190°C pan surface) rather than crowding the skillet, because overcrowded meat releases moisture that drops pan temperature below searing threshold and causes steaming instead of browning.technique190°C
- ✓Let the cooked steak rest for 5 minutes before assembling burritos so reabsorbed juices don't leak into the wrap and cause sogginess during the seven-day fridge storage.timing5 minutes
- ✓Cook the folded burrito seam-side down first for 3 minutes to fuse the tortilla edges via starch gelatinization before flipping, which locks the burrito shut and prevents unraveling when reheated later.technique3 minutes seam-side down
- ✓Whisk the chipotle-lime sauce at least 10 minutes before assembly and refrigerate, since the acid in lime juice needs time to denature the Greek yogurt proteins slightly, thickening the sauce so it clings to the filling instead of making the wrap soggy.ingredient10 minutes rest