Philly Cheesesteak Burritos

6 meals

From a reel by CookwithPat — watch the original

Ingredients

• 2 Ibs extra lean ground beef
• 1 medium yellow onion (~200 g), diced
• 2 bell peppers (~300 g total), diced
• 1 tbsp Worcestershire sauce
• 6 oz light cream cheese (~170 g)
• 1.5 cups light triple cheddar (~170 g)
• 6 carb balance tortillas (~100 cals each)
• 1.5 tsp salt
• 1 tsp black pepper
• 1.5 tsp onion powder
• 1 tsp smoked paprika

Instructions

1. Spray a large pan with cooking spray and heat over medium-high heat.
2. Cook the ground beef, diced onion, and diced bell peppers for 6 to 8 minutes until the beef is browned and the vegetables have softened.
3. Stir in the Worcestershire sauce and all seasonings, then cook for 1 minute.
4. Reduce the heat to low and stir in the cream cheese and cheddar cheese until the mixture is melted and creamy, adding a small amount of water if necessary to reach the desired consistency.
5. Portion the mixture into the tortillas and roll them up.
6. Optional: Toast the burritos for 1 to 2 minutes per side until the exterior is crispy.