High Protein Meal Prep Burritos (Mexican and BBQ Styles)

gluten-free ⓘ

24 meals (estimated)

From a reel by Cookingforgains — watch the original

Ingredients

• 3 pounds of shaved steak in each pan
• 3 pounds of shaved steak in each pan
• Pan 1 Mexican all-purpose seasoning 25g
• Pan 2 BBQ seasoning 25g
• 500 G onions
• 800 G peppers
• 400 G radish
• 4 habanero peppers, (optional)
• 7g garlic
• 4g pepper
• 7k paprika
• 1 bad part skim cheese mozzarella
• 1 cup non fat plain Greek yogurt
• 8oz bottle of taco sauce
• 1 bad fat, free mozzarella
• 1 cup nonfat, plain Greek yogurt
• 7 servings blue hog's sugar-free barbecue sauce

Instructions

1. Divide the shaved steak into two pans, using 3 lbs in each.
2. Season the first pan with 25g of all-purpose seasoning and the second pan with 25g of BBQ seasoning. Cook until done.
3. Dice the onions, peppers, radish, and habaneros (if using). Sauté with garlic, pepper, and paprika until cooked.
4. Once the beef is halfway cooked, prepare the Mexican filling by mixing the part-skim mozzarella, Greek yogurt, and taco sauce. Prepare the BBQ filling by mixing the fat-free mozzarella, Greek yogurt, and sugar-free BBQ sauce.
5. Divide the cooked vegetable mixture equally between the two beef pans.
6. Combine the beef, vegetables, and respective sauces/cheeses in each pan.
7. Wrap the mixtures into 24 burritos.
8. Store 12 burritos in the refrigerator for up to 5 days and freeze the remaining 12.