Greek-Style Burrito
Avoid burrito boredom with this flavorful twist.
Serving: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
INGREDIENTS:
2/3 cup uncooked white rice
1 3/4 pounds extra-lean (91%) ground beef
4 small cloves garlic, peeled and minced
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 cup plain nonfat yogurt
Four 6-inch flour tortillas, warmed (see Cook's Note)
1/2 head iceberg lettuce, outer leaves removed, washed, dried, and shredded
DIRECTIONS:
1. Place rice and 1 1/3 cups water in medium saucepan. Cover and bring to a boil. Reduce heat to low and simmer 14 minutes. Do not stir or lift cover. Remove from heat and let rice steam, covered, an additional 10 minutes.
2. Meanwhile, brown beef and garlic in a large nonstick skillet over medium-high heat. Drain on paper towels to remove all fat.
3. Return meat-garlic mixture to skillet and add mint, oregano, cumin, and salt. Cook over medium heat 1 minute, stirring constantly.
4. Remove from heat. Stir in yogurt and cooked rice, mixing well. Spoon onto center of warm tortilla, top with shredded lettuce, and roll up.
Cook's Notes: To warm tortillas in the microwave, place flat in microwave and heat on medium 45 to 50 seconds until hot; do not overheat. Oven method: Wrap tortillas in aluminum foil and warm in 250°F oven 10 minutes.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 637
Total Fat: 47 g
Carbohydrates: 51 g
Protein: 9 g
Source: Slim-Fast
