Steak breakfast burrito

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Cheddar or colby cheese

  Low fat

  28g

• Potato

  Flesh and skin, raw

  40g

• Velveeta Slices

  Kraft Foods, Inc.

  1 slice or 21g

• Xtreme Wellness Whole Wheat Tortilla Wraps

  Ole Mexican Foods

  1 tortilla or 45g

• Beef, New Zealand, imported, striploin, separable lean only, raw

  3 oz or 85g

Directions

1. Cook up 3oz. of flank steak at medium heat in a nonstick pan. Season with salt and pepper. Cook each side of the steak until the internal temperature reaches a minimum of 135.
2. Dice up your steak into small cubes, or throw it into a food processor and pulse the steak until it's more like shredded steak.
3. In that same pan, spray it with some olive oil nonstick spray and add 20 g of frozen diced potato. Add 3 tbsp water and put a lid on the pan for 10–12 minutes.
4. Cook the potatoes to the desired crispiness.
5. Leave the potatoes in the pan and reduce the heat to low-medium. Add your two whisked eggs, your steak, 28 g of reduced-fat cheddar, and 1 slice of Velveeta, and cook it all down together.
6. Get a large Wellness Extreme Wrap or any large low-calorie tortilla and add your steak or egg filling.
7. Roll it into a burrito and place it back in the pan, making each side golden brown before slicing and enjoying.
8. Feel free to add hot sauce or, for extra protein, dip it into some nonfat Greek yogurt