These Honey Chipotle Beef Burritos are loaded with lean seasoned beef, sautéed peppers and onions, reduced-fat cheese, and a creamy high-protein chipotle sauce. Crispy on the outside and packed with bold smoky-sweet flavor, they’re an easy meal-prep favorite for busy weekdays.

Ingredients:

0.5x

1x

2x

4x

 

For the Beef Filling

•   1 lb lean ground beef 93/7
•   1 white onion (diced)
•   1 bell pepper (chopped)
•   3 cloves garlic (minced)
•   2 tbsp tomato paste
•   1 tbsp honey
•   1 tbsp chipotle peppers in adobo (minced)
•   1 tsp smoked paprika
•   1 tsp cumin
•   1 tsp chili powder
•   1 tsp garlic powder
•   1 tsp onion powder
•   salt (to taste)
•   pepper (to taste)

 

For Assembly

•   6 10-inch Ole Extreme Wellness Wraps
•   1 cup reduced fat Mexican cheese
•   cilantro (chopped, divided)

 

For the Chipotle Crema

•   3/4 cup non-fat Greek yogurt
•   1 tbsp light mayo
•   1 tsp honey
•   1 tsp chipotle peppers in adobo
•   water (to thin)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Heat a large skillet over medium-high heat. Add the DICED ONION and BELL PEPPER. Cook until softened.
2. Add the MINCED GARLIC and sauté for about 30 seconds.
3. Push the vegetables to one side of the skillet and add the LEAN GROUND BEEF. Cook until browned, breaking it apart as it cooks.
4. When the beef is about 80% cooked, stir in the SMOKED PAPRIKA, CUMIN, CHILI POWDER, GARLIC POWDER, ONION POWDER, SALT, and PEPPER.
5. Add the TOMATO PASTE, HONEY, and CHIPOTLE PEPPERS IN ADOBO. Stir until everything is evenly coated and slightly caramelized.
6. Remove the skillet from the heat and allow the filling to cool slightly.
7. In a bowl, whisk together the GREEK YOGURT, LIGHT MAYO, HONEY, and CHIPOTLE PEPPERS IN ADOBO. Add a splash of WATER until the sauce reaches a drizzle consistency.
8. Lay a WRAP flat and add a portion of the beef mixture to the center.
9. Top with the REDUCED-FAT MEXICAN CHEESE and a sprinkle of CILANTRO.
10. Fold the burrito tightly by folding in the sides first, then rolling from the bottom.
11. Place each burrito seam-side down in a hot nonstick skillet over medium heat.
12. Cook until both sides are golden brown and crispy.
13. Serve warm with the CHIPOTLE CREMA drizzled over the top or on the side for dipping.

Hunter’s Cookbook