HONEY CHIPOTLE BEEF & RICE BURRITOS

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

383

Protein

31g

Carbs

40g

Fat

11g

Ingredients

onion and bell pepper over medium heat until softened. seconds until fragrant. it apart until mostly browned. peppers, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper and cook until the mixture becomes glossy and slightly sticky. is evenly coated in the sauce. chipotle peppers, and water until smooth and drizzle-able. beef and rice mixture, sprinkle cheese and cilantro, and drizzle a little chipotle crema inside. until golden and crispy. refrigerate for meal prep.
For the Beef Filling:
1 lb (454g) lean ground beef (93/7)
1 white onion (75g), diced
1 bell pepper, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp honey
1 tbsp chipotle peppers in adobo, minced
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
Salt & black pepper, to taste
For the Rice:
2 cups cooked jasmine rice (about
320g cooked) For Assembly:
6 Ole Xtreme Wellness wraps (10")
1 cup (112g) reduced-fat Mexican cheese Chopped cilantro
For the Chipotle Crema:
¾ cup (170g) non-fat Greek yogurt
1 tbsp light mayo
1 tsp honey
1 tsp chipotle peppers in adobo
Water, to thin

Instructions

9 steps

1Cook the Veggies: Spray a large skillet and sauté diced onion and bell pepper over medium heat until softened.
2Add Garlic: Stir in minced garlic and cook about 30 seconds until fragrant.
3Cook the Beef: Add ground beef and cook while breaking it apart until mostly browned.
4Season the Filling: Stir in tomato paste, honey, chipotle peppers, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper and cook until the mixture becomes glossy and slightly sticky.
5Add the Rice: Fold in cooked rice and mix until everything is evenly coated in the sauce.
6Make the Crema: Stir Greek yogurt, light mayo, honey, chipotle peppers, and water until smooth and drizzle-able.
7Assemble Burritos: Lay down a wrap, add about ⅙ of the beef and rice mixture, sprinkle cheese and cilantro, and drizzle a little chipotle crema inside.
8Toast: Fold burrito-style and toast in a skillet or air fryer until golden and crispy.
9Serve: Enjoy warm immediately or wrap tightly and refrigerate for meal prep. For the Beef Filling: 1 lb (454g) lean ground beef (93/7) 1 white onion (75g), diced 1 bell pepper, chopped 3 cloves garlic, minced 2 tbsp tomato paste 1 tbsp honey 1 tbsp chipotle peppers in adobo, minced 1 tsp smoked paprika 1 tsp cumin 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder Salt & black pepper, to taste For the Rice: 2 cups cooked jasmine rice (about 320g cooked) For Assembly: 6 Ole Xtreme Wellness wraps (10") 1 cup (112g) reduced-fat Mexican cheese Chopped cilantro For the Chipotle Crema: ¾ cup (170g) non-fat Greek yogurt 1 tbsp light mayo 1 tsp honey 1 tsp chipotle peppers in adobo Water, to thin