Low Fat Chipotle Steak Burrito
Elevate your weeknight dinner game with this Low Fat Chipotle Steak Burrito that's bursting with smoky, zesty flavor yet light on calories. Tender, marinated flank steak infused with chipotle peppers and lime creates the ultimate protein-packed centerpiece, grilled to perfection and sliced thinly for juicy, flavorful bites. Wrapped in wholesome whole wheat tortillas, these burritos include a vibrant medley of low-fat Greek yogurt, crisp romaine lettuce, fresh cilantro, black beans, and brown rice, delivering a balanced meal that's rich in nutrients and mouthwatering taste. Quick to prepare in just 40 minutes, this recipe is ideal for meal prep, busy lifestyles, or when you crave a satisfying, guilt-free Tex-Mex dish. Make these burritos fresh or enjoy them as a convenient grab-and-go option wrapped in foil. Perfect for health-conscious food lovers seeking bold flavor without compromise!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Whole wheat tortillas
- 0.5 cup Low-fat Greek yogurt
- 0.25 cup Fresh cilantro leaves, chopped
- 1 medium Tomato, diced
- 1 cup Romaine lettuce, shredded
- 1 cup Brown rice, cooked
- 1 cup Black beans, drained and rinsed
Instructions
In a blender or food processor, combine chipotle peppers, lime juice, minced garlic, ground cumin, olive oil, salt, and black pepper. Blend until smooth to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully covered. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill or a grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with a paper towel.
Grill the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
To assemble the burritos, lay out a whole wheat tortilla and spread 2 tablespoons of low-fat Greek yogurt down the center.
Layer onto the yogurt with a few slices of steak, a tablespoon of chopped cilantro, a spoonful of diced tomato, shredded romaine lettuce, a scoop of cooked brown rice, and a portion of black beans.
Fold the sides of the tortilla over the filling and then roll up from the bottom to form a burrito.
Repeat the process with the remaining tortillas and filling ingredients.
Serve immediately or wrap the burritos individually in foil for an on-the-go meal.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 428 mg | 142% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 25.9 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 524 mg | 40% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
