Huge Protein Burrito
- 35 min
- Serves 1
- 9 ingredients
15 minutes to prep, 20 to cook. A hearty, protein‑packed burrito that’s quick to assemble and satisfies cravings without compromising your fitness goals. The creamy zucchini‑mozzarella base pairs perfectly with a garlicky yogurt sauce and tender pork, delivering a satisfying crunch and savory depth in every bite.
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Method
In a mixing bowl, combine the grated zucchini, light mozzarella, eggs, 2 tbsp of Greek yogurt, and oats; stir until a uniform batter forms.
Kitchen notes · Added by ReelsMeals: Batter is uniform with zucchini and oats distributed throughout.
Line a baking sheet with parchment paper and spread the batter into a rectangular shape about 1/4‑inch thick, resembling a flatbread.
Preheat the oven to 375°F (375°F) and bake the flatbread for 20 minutes, or until it is set and lightly golden.
Kitchen notes · Added by ReelsMeals: Flatbread is set and lightly golden before filling.
While the flatbread bakes, mix the remaining 200 g of Greek yogurt with the garlic to taste, creating a smooth sauce.
Kitchen notes · Added by ReelsMeals: Garlic is evenly mixed through the yogurt.
Remove the flatbread from the oven, spread the garlicky yogurt sauce evenly over its surface, then top with tomato slices and the sliced pork tenderloin.
Carefully roll the flatbread into a burrito shape; slice in half if desired and serve immediately.
Kitchen notes · Added by ReelsMeals: Roll holds its shape around the filling.
Tips while you cook
- Uniform batter
- Combine the grated zucchini, mozzarella, eggs, yogurt and oats and stir until the batter is uniform before spreading.
- Bake until set
- Bake the flatbread at 190 °C for 20 minutes, watching for a set texture and light golden color.
- Add sauce after baking
- Spread the garlicky yogurt sauce on the hot flatbread, then layer tomato slices and pork before rolling.
- Serve right away
- Roll the burrito, slice in half if desired, and serve immediately.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Armand Pilos made this.
The recipe comes from Armand Pilos’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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