Crafting a Lighter Version of Taco Bell's Meximelt at Home

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Crafting a Lighter Version of Taco Bell's Meximelt at Home

This post is dedicated to recreating Taco Bell's Meximelt at home, adhering to WW principles, transforming a 450-calorie burrito into a delectable and guilt-free delight.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Ingredients

1 cup finely chopped white onions (approx. 150 g)
1 cup finely chopped red bell peppers (approx. 150 g)
2 cloves crushed garlic
1 teaspoon oil
350 g. ground chicken
3 tablespoons taco seasoning
Salt to taste
6 whole wheat tortilla, medium size (15 cm)
½ cup shredded queso fresco (approx. 50 g)
½ cup shredded cheddar cheese (approx. 50 g)

Instructions

In a pan, heat oil over medium heat. Add finely chopped white onions, red bell peppers, and crushed garlic. Sauté until the vegetables are softened.
Add ground chicken to the pan. Break the chicken apart with a spatula and cook until it turns brown.
Sprinkle taco seasoning over the chicken, and add salt to taste. Allow the mixture to simmer until the flavors are well combined.
Lay out the tortillas and spoon the seasoned chicken mixture onto one side of each tortilla.
Sprinkle a generous amount of pico de gallo, shredded queso fresco and cheddar cheese over the chicken mixture.
Carefully fold the tortilla over the filling, ensuring a tight seal.
In an oven preheated to 350°F (180°C), place the sealed burritos with the folded side facing down. Heat for a few seconds until the cheese melts slightly, acting as a natural adhesive.
Serve the Meximelt Copycat hot with a side of pico de gallo.

Notes

6 WW points

Nutrition