This Northern Mexican/Tex-Mex classic is made low-calorie thanks to Lo-Dough
If you are looking for a tasty, satisfying, filling and brilliantly customisable lunch or dinner, you could do a heck of a lot worse than a burrito. No matter what your taste preferences are, you change swap fillings to suit your palette. The real problem comes when trying to make one fit into a healthier lifestyle or diet, but if you swap the carby and surprisingly calorie-dense tortilla (white or wholemeal, they both carry serious carbs) for Lo-Dough, all that can change.
If you wanna go classic, this is the one for you. If you wanna go ultra low-calorie, ditch the guac, swap sour cream for low-fat yoghurt and use lean meat or go veggie. If you wanna go super low-carb, then try with cauli-rice instead of regular rice and ramp up the guacamole for some healthier fats!
For this classic beef burrito we've gone with beef and beans, white rice, pico de gallo, guacamole and lime and salt pickled red onions - the macros are calculated to include all items on this list. You can have all the fillings ready made in the fridge and just heat up your rice and beef/bean mix before serving.
Last tip - for a more authentic tortilla style wrap, roll the Lo-Dough flat with a rolling pin before using.
Lo-Doughbase, rolled flat
- 60g of boiled rice
- 60g of 5% fat mince
- A tablespoon of taco/fajita/burrito spice mix
- 15g tinned black beans (kidney beans work fine too)
- A tablespoon of salsa
- A heaped tablespoon of guacamole
- A tablespoon of fat free yoghurt
- A few bits of lime pickled onions
What you'll need
This diet-friendly recipe is possible with:
- Have all the fillings made ahead - brown off the mince, add the beans and spice mix and combine. Season well. Make your own salsa and guacamole or buy ready made.
Layer the fillings in any order you like in the centre of your
Lo-Dough. Fold up and enjoy!
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