What do you get when you combine the flexible dieter’s two favorite food groups (chipotle & Sushi)?! You get a sushi burrito of course! These are commonly found in big city hipster restaurants, but now you can make your own macro-friendly version at home–have a sushi burrito party!

 

Macros (per burrito)

422
kcal
14
fat
36
carbs
38
protein

 

Ingredients

  • 140g sushi grade Ahi Tuna Steak* (you may also use Salmon, but it will increase fat content)
  • 40g avocado
  • 15g Kraft olive oil mayonnaise
  • 1-2g sriracha
  • 2-3 leaves of butter lettuce
  • 20g cooked white rice or sushi rice
  • 1 high fiber wrap (I used Xtreme Wellness brand)

 

Important Note

*It is EXTREMELY important that you specifically buy sushi grade Ahi Tuna/Salmon. You CANNOT go to a local grocery store and buy tuna out of the fish display due to cross-contamination. I bought mine from whole foods and asked specifically for sushi grade fish, which they keep separate from the display.

 

Directions

  1. Cut ahi tuna so it is one long piece that fits easily length-wise into burrito.
  2. In a small bowl, mix together mayo and sriracha.
  3. Assemble all ingredients on wrap and top with the spicy mayo sauce.
  4. Carefully fold wrap into a burrito and enjoy!
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