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Stage 1: Cook 3 pounds of shaved steak in each pan with Mexican all-purpose seasoning in one pan and BBQ seasoning in the other.
Stage 2: Dice 500g onions, 800g peppers, 400g radish, and 4 habanero peppers (optional). Cook these together.
Stage 3: When the beef is halfway cooked, add ingredients for the Mexican meal: 1 cup non-fat plain Greek yogurt and 8oz taco sauce. For the BBQ meal, add 1 cup fat-free mozzarella and 7 servings of blue hog’s sugar-free barbecue sauce. Mix well and disperse half of the cooked peppers into each mixture.
Final stage: Wrap the burritos. This recipe makes 24 burritos. Prep and store 12 in the fridge for up to 5 days and 12 in the freezer.
Reheat time: Fridge - 1 minute, Freezer - 1 minute, flip - 1 minute, serve.