High-Protein Creamy Chipotle Burrito Meal Prep

Ingredients

• 1 Onion (Chopped; added in the transcript although not included in the written ingredient list.)
• 2 cloves Garlic (Minced; added in the transcript although not included in the written ingredient list.)
• 2 lb Lean ground beef, 93/7 (The transcript specifies lean, grass-fed ground beef; use raw weight.)
• 1 packet Taco seasoning (Alternatively, use 2 tablespoons homemade taco seasoning made with chili powder, cumin, garlic powder, and onion powder; packet weight varies by brand.)
• 0.25 cup Tomato paste
• 0.5 cup Low-sodium beef broth (Water may be substituted.)
• 0.25 cup Reduced-fat cream cheese (Light cream cheese.)
• 0.5 cup Non-fat Greek yogurt (For the smoky chipotle crema.)
• 1 tbsp Light mayonnaise (For the smoky chipotle crema.)
• 1 Chipotle pepper in adobo sauce (Finely chopped.)
• 1 tsp Lime juice
• 1 tsp Honey (Optional.)
• 0.5 tsp Smoked paprika
• 0.5 tsp Garlic powder (For the crema.)
• Salt (A pinch for the crema; adjust to taste.)
• 8 Large low-calorie tortillas (Examples include Ole Xtreme Wellness tortillas.)
• 1 cup Shredded low-fat cheese (For assembly.)

Steps

1. 1

   Chop the onion and mince the garlic. Set the taco seasoning, tomato paste, broth, cream cheese, tortillas, and cheese near the cooking area so the filling can be assembled efficiently.

2. 2

   Heat a large skillet over medium-high heat. Add the chopped onion and sauté until softened and lightly golden, about 4–5 minutes.

3. 3

   Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

4. 4

   Add the lean ground beef. Break it into small pieces with a spatula and cook until browned throughout, about 7–10 minutes. Drain excess fat if necessary.

5. 5

   Add the taco seasoning and stir thoroughly so it coats the beef. Cook for about 30 seconds until fragrant.

6. 6

   Pour in the beef broth, then add the tomato paste and reduced-fat cream cheese. Stir until the cream cheese melts and the tomato paste is incorporated.

7. 7

   Continue cooking the beef mixture over medium heat until the liquid is mostly absorbed and the filling is thick and scoopable, about 3–5 minutes. Remove from the heat.

8. 8

   Make the crema by adding the Greek yogurt, light mayonnaise, finely chopped chipotle pepper, lime juice, optional honey, smoked paprika, garlic powder, and a pinch of salt to a blender. Blend until completely smooth. Taste and adjust the salt if needed.

9. 9

   Lay one tortilla flat. Spoon an equal portion of the beef filling down the center, leaving room around the edges for folding, and sprinkle with an equal portion of shredded cheese.

10. 10

    Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and roll tightly toward the top to form a sealed burrito. Repeat with the remaining tortillas, filling, and cheese.

11. 11

    Heat a clean skillet or griddle over medium-high heat. Place the burritos seam-side down and cook until golden brown and crisp, about 2–3 minutes per side. Work in batches if necessary, and turn them carefully so they remain sealed.

12. 12

    Serve the browned burritos with the creamy chipotle crema drizzled over them or on the side. For meal prep, cool completely before wrapping and refrigerating.

Notes

The written post states approximately 363 calories, 37.6 g protein, 21.2 g fat, and 19.3 g carbohydrates per burrito; actual values vary by tortilla, cheese, beef, and seasoning brands. Refrigerate cooled burritos and sauce in airtight containers. Reheat burritos in a skillet, toaster oven, or microwave followed by a skillet crisping step. The transcript mentions sautéed onion and garlic, although they are absent from the written ingredient list, so they are included here with estimated amounts.

Nutrition per serving

• main
• meal prep
• high-protein
• Mexican-inspired
• burrito
• skillet
• quick meal
• weight-loss-friendly