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Make the marinade with orange juice, soy sauce, lime juice, garlic, cumin, salt, black pepper, onion, dried ancho chiles, dried guajillo peppers, chipotle's in adobo, honey or agave, and avocado oil.
Marinate the flank steak in 50-75% of the marinade, reserving the rest.
Make the mac and cheese by cooking the pasta and blending the cottage cheese, cheddar powder, 2% cheddar, fat free cheddar, and milk into a sauce.
Make the creamy carne asada sauce by mixing 5 tablespoons of the reserved marinade with low fat greek yogurt and milk.
Assemble the burritos by placing the carne asada, mac and cheese, and creamy carne asada sauce into the burrito tortillas.
To reheat, remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up the tortilla, or pan fry for 4-5 minutes per side with oil.