Ingredients
Light Cilantro–Queso Crema (makes ~1 cup; 2 tbsp per burrito)
- 1 cup packed fresh cilantro leaves and tender stems
- 1 small jalapeño seeded (adjust heat to taste)
- ¼ cup chopped red onion
- 3 tbsp fresh lime juice
- ½ cup low-fat 2% cottage cheese
- 2 oz queso fresco crumbled
- ¼ –⅓ cup cold water to thin
- Pinch sea salt
Air-Fried Sweet Potato Fries
- 12 oz peeled sweet potato cut into thin matchsticks
- 1 tsp olive oil or spray
- ¼ tsp smoked paprika
- ¼ tsp sea salt
Lomo Saltado–Style Beef & Veg
- 1 lb lean sirloin steak well-trimmed, sliced thin against the grain
- 1 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp red wine vinegar or apple cider vinegar
- 1 tsp minced garlic
- ½ tsp ground cumin
- ¼ tsp black pepper
- Avocado oil spray or 1 tsp oil
- 1 medium red onion thick slices
- 1 large red bell pepper sliced
- 2 firm Roma tomatoes cut into thick wedges
- 2 tbsp chopped cilantro
- Pinch sea salt to taste
To Assemble
- 4 8" tortillas low-carb whole-wheat tortillas soft-taco size
- 2 tbsp cilantro-queso crema per burrito
- ~3 oz cooked lean beef + peppers/onions/tomatoes per burrito
- ~2 oz air-fried sweet potato fries per burrito
- 1 oz queso fresco crumbled per burrito (4 oz total)
- ~¾ oz avocado per burrito
- Lime wedges optional
Instructions
- Make the crema: Blend cilantro, jalapeño, red onion, lime juice, cottage cheese, and queso fresco until smooth. Add water to reach a spoonable sauce. Season with salt and chill.
- Air-fry the fries: Toss sweet potato with oil (or spray), paprika, and salt. Air-fry at 390°F for 12–15 minutes, shaking twice, until golden with crisp edges. (Oven: 425°F for 18–22 minutes, flipping once.)
- Marinate the beef: Combine soy sauce, vinegar, garlic, cumin, and pepper. Toss with sliced beef; marinate 10 minutes while prepping veg.
- Stir-fry: Heat a large skillet or wok over high heat; light spray of oil. Sear beef in two batches, 1–2 minutes per side; remove to a plate. Stir-fry onion and bell pepper 3 minutes; add tomatoes for 30–60 seconds. Return beef and juices; toss with cilantro and a pinch of salt.
- Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave.
- Assemble: Spread 2 tbsp crema down the center. Layer beef/veg, fries, 1 oz queso fresco, and avocado. Fold sides in and roll snugly. Serve with lime.
Notes
1 Serving: 1 burrito (1 low-carb 8" tortilla + ~3 oz cooked lean beef, ~2 oz air-fried sweet potato fries, peppers/onions/tomatoes, 2 tbsp cilantro-queso crema, 1 oz queso fresco, ~¾ oz avocado)
Make-Ahead & Notes
- Crema keeps 3–4 days refrigerated; whisk before using.
- Fries re-crisp well in the air fryer.
- Protein swaps: Thin-sliced chicken breast or pork tenderloin work beautifully with the same method.
Nutrition
Nutrition Facts
Peruvian Lomo Saltado Burrito with a California Twist
Serving Size
1 burrito
Amount per Serving
Calories
468
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
100
mg
33
%
Sodium
851
mg
37
%
Potassium
1119
mg
32
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
40
g
80
%
Vitamin A
14034
IU
281
%
Vitamin C
58
mg
70
%
Calcium
344
mg
34
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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