High-Protein Chipotle Beef Burrito Meal Prep

Ingredients

• 1 lb lean ground beef, 93/7
• 75 g white onion (diced)
• 1 bell pepper (chopped; approximately 150 g)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tbsp honey (for the beef filling)
• 1 tbsp chipotle peppers in adobo (minced, for the beef filling)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• salt (to taste)
• black pepper (to taste)
• lime juice (freshly squeezed; mentioned in the video transcript)
• 6 Ole Extreme Wellness wraps (10-inch wraps)
• 1 cup reduced-fat Mexican cheese (for assembly)
• fresh cilantro (chopped and divided between the burritos and crema, as desired)
• 0.75 cup non-fat Greek yogurt (for the chipotle crema)
• 1 tbsp light mayonnaise (for the chipotle crema)
• 1 tsp honey (for the chipotle crema)
• 1 tsp chipotle peppers in adobo (for the chipotle crema)
• water (as needed to thin the crema)

Steps

1. 1

   Dice the onion and chop the bell pepper. Mince the garlic and chipotle peppers, and gather the remaining beef-filling ingredients.

2. 2

   Heat a large skillet over medium-high heat. Add the onion and bell pepper and sauté for about 4–6 minutes, stirring occasionally, until softened and lightly browned.

3. 3

   Add the minced garlic to the skillet. Cook for about 30–60 seconds, stirring, until fragrant but not browned.

4. 4

   Push the vegetables to one side of the skillet and add the ground beef. Break it into small pieces with a spatula and cook until it is approximately 80% browned.

5. 5

   Add the smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Stir the beef and vegetables together so the seasonings coat the mixture evenly.

6. 6

   Add the tomato paste, minced chipotle peppers, honey, and a squeeze of fresh lime juice. Stir thoroughly and continue cooking until the beef is fully cooked and the mixture is thick, glossy, and well combined, about 3–5 minutes. Remove from the heat.

7. 7

   Make the crema by combining the Greek yogurt, light mayonnaise, honey, and chipotle peppers in a bowl. Stir until smooth, then add water a little at a time until it reaches a pourable consistency.

8. 8

   Lay out the six wraps. Divide the beef filling among them, placing it slightly below the center of each wrap. Top each with reduced-fat Mexican cheese and chopped cilantro.

9. 9

   Fold the sides of each wrap inward over the filling, then roll it up tightly from the bottom to form a burrito, keeping the filling enclosed.

10. 10

    Heat a clean skillet over medium-high heat. Place the burritos seam-side down and toast them in batches until golden brown and crisp on the underside, about 2–3 minutes.

11. 11

    Turn the burritos and toast the remaining sides until golden and the cheese inside is melted, about 2–3 minutes per side as needed.

12. 12

    Serve the burritos with the chipotle crema, or cool them completely before storing for meal prep.

Notes

The post states that the recipe makes 6 burritos and lists approximately 263 calories, 28 g protein, 23 g carbohydrates, and 7 g fat per burrito. The author suggests doubling the recipe for larger burritos. Refrigerate cooled burritos and crema promptly; reheat burritos in a skillet, oven, or air fryer for the best texture.

Nutrition per serving

• main
• meal prep
• high-protein
• low-calorie
• Mexican-inspired
• beef
• burritos
• pan-toasted