Mediterranean Diet Chipotle Steak Burrito
Savor the perfect fusion of bold flavors and wholesome ingredients with this Mediterranean Diet Chipotle Steak Burrito! Tender sirloin steak is marinated with smoky chipotle peppers and garlic, then seared to perfection alongside caramelized red onion and bell peppers. This hearty filling is nestled into whole wheat tortillas, layered with nutty farro or quinoa, creamy sliced avocado, tangy crumbled feta, and a touch of fresh cilantro for a vibrant finish. Balanced and nutrient-packed, this burrito is a delightful blend of smoky, savory, and fresh flavors, all wrapped up in an easy-to-eat package. Perfect for a satisfying weeknight dinner or meal prep, it’s a healthy twist on a Tex-Mex favorite with a Mediterranean-inspired touch.
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Recipe Information
Ingredients
- 1 pound sirloin steak
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cooked farro or quinoa
- 4 whole wheat tortilla
- 1 avocado, sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges
- to taste sea salt
- to taste black pepper
Instructions
Begin by marinating the steak. In a small bowl, mix the chipotle peppers in adobo sauce, 1 tablespoon of olive oil, minced garlic, sea salt, and black pepper.
Rub this marinade onto the sirloin steak and let it sit for at least 15 minutes to infuse the flavors.
Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.
Add the sliced red onion and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
In the same skillet, push the vegetables to the side and add the marinated steak.
Cook the steak for about 5 minutes on each side, or until it reaches your desired level of doneness.
Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
To assemble the burritos, lay each whole wheat tortilla flat and evenly distribute the cooked farro or quinoa onto each one.
Top with slices of steak, cooked vegetables, avocado, and crumbled feta cheese.
Sprinkle fresh cilantro over each burrito and squeeze a lime wedge for added zing.
Roll up each tortilla by folding in the sides and rolling from the bottom up. Serve immediately, with extra lime wedges on the side.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 14.3 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1244 mg | 96% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3428 mg | 73% | |
*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.
