Low Carb Burritos

As a big fan of Latin food (Mexican, Colombian, Brazilian, etc), I'm not one to easily turn down a burrito or soft shell taco. However, the problem with most burritos or tacos is that they're loaded with carbs, fat, and sodium (here's looking at you, Taco Bell), and although for flexible dieters there's nothing wrong with that -- as long as it fits your macros -- if you're on poverty macros/calorie deficit mode, you're gonna need to make some cuts. 

But, as I always advocate, cutting back calories doesn't mean you have to cut back on flavour; and today, after coming across a recipe for low cal crepes, I had the sudden urge to hack the usual burrito wrap!

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1.) Wrap

       - Since the wrap is the most carb-loaded part of the burrito (sometimes even beyond 10g carb), I hacked it by simplifying the ingredients. All it takes is a medium sized nonstick pan (sprayed with coconut oil cooking spray), 2/3-1 cup egg whites, onion powder, and around 1tbsp Bob's Red Mill low carb baking mix and 1tsp soy flour. Cook both sides like you would a pancake and you end up with a low carb, high protein wrap.

2.) Chicken & Veggie Filling

      - Using the same nonstick pan, I cooked chicken breast cut into chunks, seasoned with onion powder, chili powder, Spanish paprika, and Mrs. Dash Taco Seasoning (no salt). In the same pan, I tossed in some easy to cook vegetables, such as (thawed) frozen baby carrots & romanesco broccoli, cabbage, and tomatoes. For an added kick, I squeezed some calamansi (PH local lime).

The seasonings make a world of a difference, making the filling have that Mexican/South American (correct me if I'm wrong), compared to bland chicken and veggie "bro food."

3.) Salsa

      - Most salsas are really low calorie at 10-15kcal for a 2tbsp serving size -- this makes it an excellent dip/sauce that adds a ton of kick-ass flavour to your dishes

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After letting the wraps/filling cool down, I assembled the burrito, complete with a spoonful of salsa.

I actually tried eating it as a wrapped burrito but since I lack proper tuck-and-roll skills, the whole thing became kinda messy to eat at first (and not-so aesthetically pleasing).

Actually ended up with a 2 serving portion but halfway through the first burrito, I was actually quite full already.

This is perfect for a pre/post workout meal since all the right proteins are there and it's a pretty lean meal as well (chicken breast, no fat; salsa, no fat; egg whites for the roll, no fat). 

For a soft-shell taco variation, you can just make the wraps smaller. For egg rolls, just add more egg whites and season the filling with soy sauce & rice vinegar.

See, sometimes compromise can be good!