Joe Wicks steak burrito is served with a zingy pineapple salsa and takes just 25 minutes to make.
Joe Wicks chicken pie is a great dinner but if you fancy some lunch inspiration this burrito is a tasty option. Joe says: ‘This big boy needs no introduction. It tastes nawtee but it’s got all the good stuff your muscles want after a workout.’ He adds: ‘Let the lean gains commence!’
Ingredients
- ½ tbsp coconut oil
- 1 x 225g sirloin steak, sliced into 1cm thick strips
- 5 spring onions, finely sliced
- 2 tsp jerk seasoning
- 100g pre-cooked rice
- 40g tinned kidney beans, drained and rinsed
- 2 tbsp chopped coriander
- 75g pineapple, chopped into 1cm pieces
- 1 red chilli, finely sliced - remove the seeds if you don't like it hot
- 1 lime
- salt and pepper
- 2 large tortilla wraps
- shredded iceberg lettuce
WEIGHT CONVERTER
Method
- Melt the coconut oil in a wok or large frying pan over a high heat. Add the steak strips and stir-fry for 1-2 minutes until they're nice and brown, but still a little rare. Chuck in the spring onions and jerk seasoning and continue to stir-fry for 1 minute.
- Next, add the rice and kidney beans, crumbling the rice between your fingers as you drop it in. Pour in about 2 tbsp of water, which will bubble up and steam - this will help warm through the rice and beans.
- Stir the ingredients for about 2 minutes until the rice is fully broken up and warmed through, separating any clumps with a wooden spoon. Remove the pan from the heat and stir through 1 tbsp of the chopped coriander. Keep to one side while you make the salsa.
- Place the remaining coriander, pineapple chunks, chilli and the juice of half the lime in a bowl along with a small pinch of salt and pepper. Mix the ingredients together until well combined.
- Zap the tortillas in the microwave at 900w for 20 seconds.
- Construct your wraps by piling up the rice and steak, topping with the lettuce and salsa, and then finishing with a squeeze of lime juice.
Top tips for making Joe Wicks' steak burrito
This recipe is easy to scale up if you’re cooking for more than one and it can also be made ahead if you want to take leftovers for lunch the next day. Continue reading below for tips on choosing your meat and why adding rice to your burrito is a good idea.
What is the best meat for burrito?
This recipe calls for steak but it would also work excellently with chicken, prawns, salmon or even halloumi. It can also be made using leftover cooked meat if you have scraps that need using up after a roast.
What cut of steak is best for burritos?
Joe likes to use sirloin steak for the recipe but rump, fillet or ribeye are nice options too. Generally you want a lean, tender cut that can handle quick flash cooking. Use whichever cut is your favourite.
Should burritos have rice?
Adding rice to the burrito filling not only helps to bulk out the wrap and give it some structure, it also helps to soak up the juices from the meat and any sauces inside. You can use flavoured, plain or whole grain rice but the recipe is also fine if you omit it too. Why not swap for some black beans instead?
Browse Joe Wicks recipes if you still need some more inspiration. Joe Wicks satay chicken with Asian slaw is a great speedy dinner or Joe Wicks lentil Bolognese is a nice meat-free option.
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