CHIPOTLE BURRITOS

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

390

Protein

35g

Carbs

31g

Fat

14g

Ingredients

Nutritional Values (per burrito):
medium heat. minutes until they begin to soften.
cooking until browned, about 8-10 minutes. packets along with 1/2 cup of water. Allow the mixture to simmer for 3-5 minutes so the flavors can meld together. chipotle peppers, adobo sauce, garlic powder, onion powder, smoked paprika, lime juice, and a pinch of salt. Blend until smooth, then taste and adjust the seasoning, adding more lime juice or salt if needed. mixture among them. tortilla. of the filling. tightly into burritos. griddle for a few minutes if desired. to 4 days, or wrap them individually and freeze for up to 3 months. To reheat, microwave for 2-3 minutes if refrigerated or 4- 5 minutes if frozen.
For the Burritos:
2 lbs (900g) lean ground beef (93% lean or higher)
3 large (450g) bell peppers, diced
1/2 onion, diced (75g)
2 packets (56g)low-sodium taco seasoning
8 extreme wellness tortilla wraps Sprinkle of low-fat cheddar cheese (about 1 cup total) (112g)
For the Chipotle Sauce:
1 cup (240g) plain Greek yogurt (low-fat or non-fat)
2-3 chipotle peppers in adobo sauce (adjust to your spice preference) (30-45g)
1 tablespoon(15ml) adobo sauce (from the can)
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
1 teaspoon (3g) smoked paprika Juice of 1 lime (30ml)
Salt to taste

Instructions

11 steps

1Heat a bit of olive oil or cooking spray in a large skillet over medium heat.
2Add the diced onion and bell peppers to the skillet, sautéing for 4-5 minutes until they begin to soften.
3Add the ground beef, breaking it up as it cooks. Stir occasionally, cooking until browned, about 8-10 minutes.
4Drain any excess fat from the skillet, then stir in the taco seasoning packets along with 1/2 cup of water. Allow the mixture to simmer for 3-5 minutes so the flavors can meld together.
5In a small blender or food processor, combine the Greek yogurt, chipotle peppers, adobo sauce, garlic powder, onion powder, smoked paprika, lime juice, and a pinch of salt. Blend until smooth, then taste and adjust the seasoning, adding more lime juice or salt if needed.
6Lay out the tortilla wraps and evenly divide the ground beef mixture among them.
7Sprinkle a bit of low-fat cheddar cheese over the filling in each tortilla.
8Drizzle about 1 tablespoon of the chipotle sauce over each portion of the filling.
9Fold the sides of each tortilla over the filling and roll them up tightly into burritos.
10For a crispy texture, lightly toast the burritos in a skillet or on a griddle for a few minutes if desired.
11Store the burritos in an airtight container in the refrigerator for up to 4 days, or wrap them individually and freeze for up to 3 months. To reheat, microwave for 2-3 minutes if refrigerated or 4- 5 minutes if frozen. For the Burritos: 2 lbs (900g) lean ground beef (93% lean or higher) 3 large (450g) bell peppers, diced 1/2 onion, diced (75g) 2 packets (56g)low-sodium taco seasoning 8 extreme wellness tortilla wraps Sprinkle of low-fat cheddar cheese (about 1 cup total) (112g) For the Chipotle Sauce: 1 cup (240g) plain Greek yogurt (low-fat or non-fat) 2-3 chipotle peppers in adobo sauce (adjust to your spice preference) (30-45g) 1 tablespoon(15ml) adobo sauce (from the can) 1 teaspoon (3g) garlic powder 1 teaspoon (3g) onion powder 1 teaspoon (3g) smoked paprika Juice of 1 lime (30ml) Salt to taste