Meal prepping has always been a bit of a ritual for me. It’s more than just putting food together—it’s a way of setting myself up for success for the week ahead. I remember the first time I tried a high-protein burrito recipe; I was skeptical. Could something so easy actually fuel my workouts and keep me full? But let me tell you, it not only kept me going, but I also started looking forward to every meal!
Today, I’m sharing one of my go-to meal prep recipes. It’s packed with 59g of protein per burrito, tastes fantastic, and is perfect for those days when you just need something quick, filling, and nutritious. Plus, these burritos freeze incredibly well, making them a lifesaver for those busy mornings or post-workout refuels.
Let’s get cooking!
The Fuel-Packed Ingredients You’ll Need
Before diving into the prep, let’s gather everything you’ll need for these high-protein burritos:
- 1KG Diced Potatoes (Carisma Potatoes): These potatoes have 25% less carbs compared to regular potatoes, perfect for keeping things light.
- 1 Tsp Olive Oil: Just enough to get that crispy, golden exterior on the potatoes.
- Seasonings: 1 Tsp Salt, 1 Tsp Italian Herbs Seasoning, 1 Tsp Onion Powder, 1 Tsp Garlic Powder, 1 Tsp Chilli Powder, 1.5 Tsp Smoked Paprika.
- 1 Diced Onion: Adds a touch of sweetness and texture.
- 1.5KG Extra Lean Beef Mince: This is where the bulk of our protein comes from.
- 100ml Worcestershire Sauce: Adds depth of flavor to the mince.
- 80g Tomato Paste (Leggo’s Garlic & Herb Tomato Paste): A rich tomato base that ties everything together.
- 4 Diced Garlic Cloves: Because garlic makes everything better.
- 15 Eggs (optional): You can boost the protein further by adding 300g of egg whites.
- 100g Blended Cottage Cheese (optional): Helps keep the eggs fluffy and adds extra protein.
- 10 Large Tortillas (Simsons Pantry Large Low Carb Protein Wraps): The vessel for all this goodness.
- 25g Sriracha Mayonnaise per burrito: You can use Flying Goose Sriracha Mayonnaise or mix 250g of light mayonnaise with 10g of sriracha for a homemade version.
Crafting Your Protein Burritos
Step 1: Prepping the Potatoes
Start by heating your oven to 200°C (or 390°F). In a large mixing bowl, toss the diced Carisma potatoes with olive oil, salt, Italian herbs seasoning, onion powder, garlic powder, chilli powder, and smoked paprika. Spread them evenly on a baking tray and roast for 25-30 minutes or until golden and crispy. While these are roasting, let’s move on to the mince.
Step 2: Preparing the Protein-Packed Mince
In a large skillet, cook the diced onion over medium heat until softened. Add the extra lean beef mince and cook until browned. Season the mince with the same seasonings used for the potatoes, then pour in the Worcestershire sauce. Stir in the tomato paste and diced garlic cloves, letting it simmer for about 10 minutes to really meld the flavors together.
Step 3: Cooking the Eggs
While the mince is simmering, whisk the eggs (and optional egg whites) together in a bowl. Pour the eggs into a non-stick pan and cook on low heat, stirring continuously until fluffy. If you’re using cottage cheese, blend it first and then mix it into the eggs for that extra creaminess.
Step 4: Assembling Your Burritos
Now comes the fun part! Lay out your tortillas and evenly distribute the potatoes, mince, and eggs across each one. Add 25g of sriracha mayonnaise to each burrito for that perfect kick of flavor.
Chef’s Tip: To avoid your tortillas from breaking, heat them on a pan over low heat for 30 seconds on each side before rolling.
Storing & Reheating Like a Pro
Once all your burritos are assembled, wrap each one tightly in foil and store them in the freezer. When you’re ready to enjoy one, unwrap it, then wrap it in a slightly damp paper towel. Microwave for about 2 minutes to thaw, then finish it off in an air fryer at 190°C (375°F) for 5-8 minutes.
Why These Burritos are a Game-Changer
- High Protein: With 59g of protein per burrito, these are perfect for muscle recovery and keeping you full.
- Convenient: Prepping these burritos in advance saves so much time during the week.
- Customizable: You can tweak the ingredients to suit your taste, whether it’s adding more veggies or swapping out the meat.
These burritos have become a staple in my meal prep routine. I love knowing that I’ve got something delicious and nutritious waiting for me whenever hunger strikes. Plus, there’s something satisfying about taking a bite and knowing I made it from scratch—no mystery ingredients, just wholesome food.
So, next time you’re looking to power up your week with a meal that’s both convenient and packed with protein, give these burritos a try. Trust me, they won’t disappoint!
High Protein Loaded Breakfast Burritos
Ingredients
- 1 KG Diced Potatoes Carisma Potatoes
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Italian Herbs Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Chilli Powder
- 1.5 Tsp Smoked Paprika
- 1 Diced Onion
- 1.5 KG Extra Lean Beef Mince
- 100 ml Worcestershire Sauce
- 80 g Tomato Paste Leggo’s Garlic & Herb Tomato Paste
- 4 Diced Garlic Cloves
- 15 Eggs optional – add 300 g of egg whites for extra protein
- 100 g Blended Cottage Cheese optional – helps the eggs stay fluffy & adds extra protein
- 10 Large Tortillas Simsons Pantry Large Low Carb Protein Wraps
- 25 g Sriracha Mayonnaise per burrito – Flying Goose Sriracha Mayonnaise or mix 250 g of light mayonnaise with 10 g of sriracha & evenly distribute across 10 burritos
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Get It Now!Instructions
Prepare Potatoes:
- Preheat your oven or air fryer.
- 👉 No air fryer yet? That’s what’s making your mornings harder than they need to be. I use this compact air fryer — it gets things golden, crispy, and done in half the time.
- Toss diced potatoes with olive oil, salt, Italian herbs seasoning, onion powder, garlic powder, chili powder, and smoked paprika.
- 👉 Even coating is key. A splash too much oil and you’re left with soggy potatoes. I use this oil spray bottle — it saves calories and guarantees even coverage.
- Spread evenly on a baking tray or in the air fryer basket. Cook until golden and crispy (approximately 20-25 minutes).
- 👉 Still using that old warped baking tray? It might be the reason your potatoes stick and burn. I switched to this nonstick baking sheet and never looked back.
Cook Beef:
- In a large skillet, cook the diced onion over medium heat until translucent.
- Add the extra lean beef mince, Worcestershire sauce, and the same seasonings used for the potatoes.
- 👉 If your beef sticks or cooks unevenly, it’s probably your pan. This non-stick skillet gives a perfect, even sear every time — and cleanup is a breeze.
- Cook until the beef is browned and fully cooked, breaking it up with a spoon as it cooks.
Prepare Eggs:
- In a large bowl, whisk together the eggs, optional egg whites, and optional blended cottage cheese.
- Pour the egg mixture into a hot, lightly oiled skillet. Cook, stirring occasionally, until eggs are scrambled and cooked through.
- 👉 You’ll need a tool that doesn’t scratch your pan or ruin the texture. I rely on this silicone spatula set — flexible enough for the perfect scramble.
Assemble Burritos:
- Warm the tortillas on a pan over low heat for 30 seconds on each side to make them pliable.
- 👉 Dry tortillas are a burrito killer. A quick warm-up and a tortilla warmer like this keeps them soft and easy to fold.
- Spread 2 tablespoons of sriracha mayonnaise across each tortilla.
- Layer the cooked potatoes, beef mixture, scrambled eggs, and any additional fillings of your choice.
- Roll up each tortilla tightly, folding in the sides as you go to secure the filling.
Store and Reheat:
- Wrap each burrito in foil or plastic wrap and freeze.
- To reheat: unwrap the burrito, wrap it in a slightly damp paper towel, and microwave for around 2 minutes. Then, air fry at 190°C (375°F) for 5-8 minutes until heated through and crispy.
- 👉 That same air fryer I mentioned? It makes freezer burritos taste fresh — crispy outside, hot inside.
Notes
- Tip: Add egg whites and blended cottage cheese to the eggs for an even higher protein content and fluffier texture.
- For extra flavor, try adding a splash of hot sauce or a sprinkle of cheese before rolling the burritos.
- These burritos can be stored in the freezer for up to 3 months; just follow the reheating instructions for the perfect texture every time.
- Substitute Carisma potatoes with russet, sweet potatoes, or any variety you prefer for a different flavor and texture.
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