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Make the taco ground beef by mixing the lean ground steak with the paprika, garlic powder, onion powder, cayenne, cumin, oregano, salt, and black pepper. Cook the beef in a pan with cooking spray until browned.
Add the tomato sauce to the cooked beef and mix well.
Make the fluffy scrambled eggs by beating the eggs and cooking them in a pan with the light butter, seasoning with salt and pepper.
Make the creamy avocado sauce by blending the avocado, Greek yoghurt, milk, honey, lime juice, salt, and pepper.
Assemble the burritos by layering the taco ground beef, scrambled eggs, grated cheese, and cheese slices on the low calorie tortillas.
Toast the burritos in a pan with the folded side down to seal them.
Allow the burritos to cool before wrapping in foil for storage.
To reheat, remove the foil, wrap in a damp paper towel and microwave for 3-4 minutes from the fridge or 5-6 minutes from the freezer, flipping over at halfway, unwrap carefully from the paper towel air-fry or toast in the pan for a couple minutes to get crispy and enjoy!