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Restaurants›Xolos Tacos Y Tlayudas›Burrito California Wrap Recipe

Burrito California Wrap Recipe

Name: Xolos Tacos Y Tlayudas Burrito California Wrap Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces large flour tortillas; 1 cups long-grain white rice; 2 cups water or low-sodium chicken/vegetable broth; 1 tbs lime juice; 2 tbs fresh cilantro, chopped; 1 tsp salt; 1 cups canned black beans, drained and rinsed; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp salt; 1 tsp olive oil; 1 cups ripe tomatoes, seeded and diced; 0.25 cups white onion, finely diced; 0.5 pieces jalapeño, seeded and finely minced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp salt; 2 pieces ripe avocados; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp ground black pepper; 1 tbs optional: finely diced red onion; 1 cups shredded cheddar or Mexican blend cheese; 0.5 cups processed queso or queso blanco; 0.5 cups sour cream; 2 cups shredded romaine or iceberg lettuce; 1 tbs cooking oil (vegetable or olive); 0 to taste salt and pepper; 12 oz steak, thinly sliced (marinated or seasoned); 12 oz chicken breast, thinly sliced

Inspired by Xolos Tacos Y Tlayudas

Time45m

Serves4

Black beans, cheese, rice, pico de gallo, sour cream, lettuce, guacamole and queso $10.00Additional Protein Steak $4.00 Chicken $3.00 Shrimp $4.00 Portobello $3.00

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Ingredients

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Tortilla & Assembly

4 pieces large flour tortillas

Rice

1 cups Long-grain white rice

2 cups water or low-sodium chicken/vegetable broth

1 tbs ReaLime juice

2 tbs Fresh cilantro, chopped

1 tsp Celtic sea salt

Black beans

1 cups canned black beans, drained and rinsed

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Celtic sea salt

1 tsp olive oil

Pico de Gallo

1 cups ripe tomatoes, seeded and diced

1/4 cups white onion, finely diced

1/2 pieces jalapeño, seeded and finely minced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

Guacamole

2 pieces ripe avocados

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1 tbs optional: finely diced red onion

Queso & Sour Cream

1 cups shredded cheddar or Mexican blend cheese

1/2 cups processed queso or queso blanco

1/2 cups Sour cream

Produce & Extras

2 cups shredded romaine or iceberg lettuce

1 tbs cooking oil (vegetable or olive)

0 to taste Celtic salt and pepper

Optional Proteins (choose one)

12 oz steak, thinly sliced (marinated or seasoned)

12 oz chicken breast, thinly sliced

12 oz Shrimp, peeled and deveined

8 oz portobello mushrooms, sliced

1 tbs protein seasoning (cumin, chili powder, garlic powder)

Method

Rice

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small pot bring 2 cups water (or broth) and 1 tsp salt to a boil. Add rice, reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and let sit covered 5 minutes.

Fluff rice with a fork, stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Keep warm.

Black beans

Heat 1 tsp olive oil in a small skillet over medium heat. Add drained black beans, 1 tsp cumin, 1 tsp chili powder and 1/2 tsp salt. Cook 3–5 minutes until heated through, mashing slightly with the back of a spoon for a creamier texture. Keep warm.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup diced white onion, 1/2 minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Mix and taste; adjust salt or lime as needed. Refrigerate until assembly.

Guacamole

Halve and pit 2 avocados. Scoop flesh into a bowl and mash with a fork to desired consistency. Stir in 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper and optional 1 tbsp red onion. Cover with plastic wrap directly on surface to prevent browning and refrigerate until use.

Queso & Sour Cream

If using a jarred/process queso, gently warm 1/2 cup in a small saucepan over low heat, stirring until smooth. Keep warm. Measure 1 cup shredded cheese and 1/2 cup sour cream and have ready for assembly.

Protein (if using)

Season protein

Pat chosen protein dry and season with 1 tbsp protein seasoning and salt/pepper to taste.

Heat 1 tbsp cooking oil in a large skillet over medium-high heat. For steak: cook thinly sliced steak 2–3 minutes per side until desired doneness. For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). For shrimp: cook 2–3 minutes per side until opaque and pink. For portobello: cook slices 3–5 minutes per side until browned and tender. Remove from heat and let rest 2–3 minutes, then slice if needed.

Tortilla & Assembly

Warm tortillas: heat a dry skillet over medium-high heat. Warm each flour tortilla 20–30 seconds per side until pliable (or wrap stack in foil and warm in 350°F/175°C oven for 8–10 minutes).

Assemble each burrito: lay a warm tortilla flat. In the center place a line of cilantro-lime rice (about 1/2 cup), 1/4 cup black beans, a small handful of shredded lettuce (about 1/2 cup), 2–3 tbsp pico de gallo, 2 tbsp guacamole, 1–2 tbsp queso, 2 tbsp sour cream and 1/4 cup shredded cheese. Add chosen protein (approx. 3 oz cooked per burrito) if using.

Fold the sides of the tortilla toward the center, then roll tightly from the bottom to form a burrito. If desired, toast the wrapped burrito seam-side down in a hot skillet 1–2 minutes per side to seal and create a light crisp.

Slice in half crosswise and serve immediately. Offer extra pico, guacamole and queso on the side.