High Protein & Low Calorie Fried Rice Burrito
This High Protein & Low Calorie Fried Rice Burrito is the perfect blend of flavors and textures. With each bite, you get the deliciousness of fried rice, the juiciness of chicken, and a kick from the spicy lemon mayo. Plus, it's low in calories and packed with protein, making it ideal for anyone looking to maintain a balanced diet without sacrificing taste.
Ingredients
For the chicken:
- 300 g raw chicken breast cut into cubes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1.5 tbsp dark soy sauce Brand: Lee Kum Kee
for the fried rice:
- 1 tsp olive oil
- 130 g mixed veg carrot, peas, sweetcorn
- 2 eggs
- 170 g cooked rice leftover rice works best
- 1 tbsp soy sauce
- 1 tbsp oyster sauce Brand: Sainsbury’s
- 1 tsp sesame oil Brand: Lee Kum Kee
- Cooked chicken
- Spicy lemon mayo only using 10-15g per burrito :
- 20 g light mayo Brand: Hellmann’s
- 10 g sriracha
- Squeeze of lemon juice
For the burrito:
- Low calorie tortilla wrap Brand: Mission
- 50 g fried rice filling
- 80-100 g chicken pieces
- Pickled red onions I buy this in jars - Brand: Inspired to Cook by Sainsbury’s
- 10 g spicy lemon mayo
- Green onion
Instructions
- Season the Chicken: Start by seasoning the chicken cubes with paprika, garlic powder, and black pepper. Add the dark soy sauce and let it marinate for about 10-15 minutes.
- Cook the Chicken: Heat a non-stick pan and cook the chicken until it’s fully done. Set it aside.
- Make the Fried Rice: In the same pan, add the olive oil and sauté the mixed veggies until they’re slightly tender. Push them to one side and scramble the eggs on the other side of the pan.
- Combine Rice and Chicken: Add the cooked rice to the pan, followed by the soy sauce, oyster sauce, and sesame oil. Toss everything together until the rice is well coated and heated through. Finally, mix in the cooked chicken.
- Prepare Spicy Lemon Mayo: In a small bowl, mix together the light mayo, sriracha, and a squeeze of lemon juice. Adjust the spice level to your liking.
- Assemble the Burrito: Place your tortilla wrap on a flat surface. Add about 50g of the fried rice filling, 80-100g of chicken pieces, a few pickled red onions, 10g of the spicy lemon mayo, and sprinkle some green onions on top.
- Fold and Toast: Fold the wrap like a burrito, ensuring all the filling is tucked in nicely. Toast both sides in a pan until golden brown and crispy.
- Serve and Enjoy: Cut the burrito in half and dig in! It’s perfect for lunch, dinner, or even a post-workout meal.
Notes
- Meal Prep Tip: You can easily double the recipe and freeze the burritos for up to 2 weeks. Just reheat in the oven or a pan, and you're good to go!
- Vegetarian Option: Swap the chicken for tofu or a plant-based protein of your choice.