Big Mac-Style Fit Burrito

Ingredients

• 6 Tortillas (Approximately 55 g each; alternatively, use Prozis high-protein wraps.)
• 90 g Light high-protein cheese (To be divided among the 6 burritos.)
• 1 White onion (Diced.)
• Water (A splash, as needed to soften the onion.)
• Extra-virgin olive oil (A drizzle for cooking; the author also suggests EVOO spray.)
• 20 g Tomato paste
• 400 g Lean ground beef (Preferably with approximately 5% fat.)
• 3 Pickles (Finely chopped; approximately 90 g total.)
• 50 g Light mayonnaise
• 20 g Mustard
• 40 g No-added-sugar ketchup (Zero-sugar ketchup.)
• 1 g Salt
• Smoked paprika (To taste.)
• Black pepper (To taste.)
• Garlic powder (To taste.)

Steps

1. 1

   Finely dice the white onion. Also prepare the pickles and set them aside for the sauce.

2. 2

   Heat a large pan over medium heat and add a drizzle of EVOO or a spray of oil.

3. 3

   Add the onion and a splash of water. Cook until softened, stirring occasionally; it does not necessarily need to brown.

4. 4

   Add the tomato paste to the softened onion and cook it for a few minutes, stirring, until it becomes darker and fragrant.

5. 5

   Add the lean ground beef to the pan. Increase the heat and cook, breaking it up with a spoon, until fully cooked and no pink remains.

6. 6

   Season the beef during cooking with the salt, pepper, smoked paprika, and garlic powder. Continue cooking over high heat until any excess liquid has evaporated.

7. 7

   To prepare the sauce, finely chop the pickles. In a bowl, combine the pickles, light mayonnaise, mustard, and no-added-sugar ketchup.

8. 8

   Once the beef is cooked, let it cool briefly, then add it to the sauce and mix until you have a smooth, well-combined, creamy filling.

9. 9

   Distribute the filling in the center of each tortilla and add some of the light high-protein cheese, dividing both preparations into 6 portions as evenly as possible.

10. 10

    If the tortillas are not very flexible, heat them one at a time in the microwave for approximately 15 seconds to make them easier to fold without tearing.

11. 11

    Fold the sides of the tortilla inward and roll it tightly, forming a closed burrito with the seam side facing down.

12. 12

    Heat a clean pan over high heat. Place the burritos seam side down and toast them until the seam seals and the tortilla becomes golden and slightly crisp.

13. 13

    Turn the burritos and briefly toast them on the other sides, then serve hot.

Notes

The original recipe indicates approximately 310 kcal per burrito with a regular tortilla and approximately 355 kcal with a high-protein wrap. Nutritional values depend on the brands used, especially the tortillas, wraps, cheese, and condiments. For easier sealing, do not overfill the tortillas.

Nutrition per serving

• main
• American-inspired
• high-protein
• light
• meal-prep
• pan-toasted
• beef
• wrap