NACHO CHEESE BURRITOS

Lunch/Dinner

Prep

20 Mins

Cook

Serves

Macros per serving

Calories

Protein

Carbs

Fat

Ingredients

Nutritional Values Per Serving of Nacho Cheese Sauce (makes 5 servings):
beef and cook until browned, breaking it apart with a spatula (about 5-7 minutes). sauté for another 3-5 minutes, until softened. allowing the flavors to combine. shredded cheddar cheese. Stir continuously until melted and smooth. powder, onion powder, smoked paprika, and nutritional yeast (if using). Add salt and pepper to taste. equal portion of the ground beef filling to the center of each wrap. the wrap into a burrito shape. the refrigerator for up to 4 days.
For the Burrito:
1 lb (450g) lean ground beef (93/7)
1 packet (28g) low-sodium taco seasoning
1 medium jalapeño, chopped (20g)
1 medium white onion, chopped (150g)
1 cup (240g) salsa
5 Ole Extreme Wellness 10” wraps
For the Nacho Cheese Sauce:
1 cup (112g) low-fat shredded cheddar cheese
1/2 cup (120g) non-fat Greek yogurt
1/4 cup (60ml) low-fat milk
1/2 teaspoon (1.5g) garlic powder
1/2 teaspoon (1.5g) onion powder
1/4 teaspoon (0.5g) smoked paprika
Salt and pepper to taste
Optional: 1 tablespoon (7g) nutritional yeast Nutritional Values Per Burrito (without Nacho Cheese Sauce):

Instructions

8 steps

1Heat a non-stick skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
2Add the chopped jalapeño and white onion to the skillet and sauté for another 3-5 minutes, until softened.
3Stir in the taco seasoning and salsa. Simmer for 5 minutes, allowing the flavors to combine.
4In a small saucepan over low heat, add the low-fat milk and shredded cheddar cheese. Stir continuously until melted and smooth.
5Remove from heat and whisk in the non-fat Greek yogurt, garlic powder, onion powder, smoked paprika, and nutritional yeast (if using). Add salt and pepper to taste.
6Place an Ole Extreme Wellness wrap on a flat surface. Add an equal portion of the ground beef filling to the center of each wrap.
7Drizzle with a serving of nacho cheese sauce, if desired, and fold the wrap into a burrito shape.
8Serve immediately or wrap tightly in foil for meal prep. Store in the refrigerator for up to 4 days. For the Burrito: 1 lb (450g) lean ground beef (93/7) 1 packet (28g) low-sodium taco seasoning 1 medium jalapeño, chopped (20g) 1 medium white onion, chopped (150g) 1 cup (240g) salsa 5 Ole Extreme Wellness 10” wraps For the Nacho Cheese Sauce: 1 cup (112g) low-fat shredded cheddar cheese 1/2 cup (120g) non-fat Greek yogurt 1/4 cup (60ml) low-fat milk 1/2 teaspoon (1.5g) garlic powder 1/2 teaspoon (1.5g) onion powder 1/4 teaspoon (0.5g) smoked paprika Salt and pepper to taste Optional: 1 tablespoon (7g) nutritional yeast (without Nacho Cheese Sauce):