California Burrito

This delicious California Burrito is filled with well-seasoned grilled steak, pepper jack cheese, French fries, pico de Gallo, sour cream and avocado, all wrapped up in a warm flour tortilla. A flavorful lunch or dinner option that will be an absolute hit!

Prep Time2

Cook Time10

Assemble10

Total Time2 20

Course: Dinner, lunch

Cuisine: Mexican

Keyword: california burrito

Servings: Servings

Author: Alyssa Rivers

Ingredients

Steak

⅓ cup soy sauce
⅓ cup lime juice
⅓ cup olive oil
¼ cup Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon pepper
½ teaspoon salt
½ teaspoon cayenne pepper
1 pound skirt steak

Burrito

4 burrito size tortillas
1 large ripe avocados, pitted and sliced
French fries
Pico de Gallo
pepper jack cheese, shredded
sour cream
Salt and pepper to taste

Instructions

Make the steak

In a sealable bag mix ⅓ cup soy sauce, ⅓ cup lime juice, ⅓ cup olive oil, ¼ cup Worcestershire sauce, 2 teaspoons garlic powder, 2 teaspoons cumin, 1 teaspoon pepper, ½ teaspoon salt, and ½ teaspoon cayenne pepper.
Add 1 pound skirt steak to the bag, seal it, and let it marinate in the fridge for at least 2 hours. While the meat is marinating, heat a grill to 400 degrees Fahrenheit.
Once the steak is ready, grill it for about 3-5 minutes on each side. The internal temperature should be 130 degrees Fahrenheit.
Remove the steak from the grill and let it rest for at least 10 minutes. Slice it into bite size pieces.

Assemble the burrito

Lay one of the 4 burrito size tortillas on a work surface. Fill it with steak, ¼ of 1 large ripe avocados,French fries, Pico de Gallo, pepper jack cheese, and sour cream. Salt and pepper to taste.
Roll the burrito tight, tucking the ends in as you go. Continue with the remaining ingredients, and enjoy fresh!

Notes

Nutrition

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