The California burrito is a San Diego original: a large flour tortilla stuffed with grilled carne asada, french fries, shredded cheese, sour cream, and guacamole or pico de gallo. It is a hearty, indulgent meal that works because the crispy fries add texture while the meat and creamy toppings balance the richness. This article breaks down the calorie count of a typical California burrito and explains how ingredient choices change the total.
Ingredients
- 1 large flour tortilla (12-inch / 30 cm, about 300 calories)
- 6 oz (170 g) grilled carne asada (flank or skirt steak), about 350 calories
- 1 cup (150 g) french fries (frozen or fresh), about 220 calories
- 1/2 cup (60 g) shredded cheddar or Monterey Jack cheese, about 220 calories
- 2 tbsp (30 g) sour cream, about 60 calories
- 1/4 cup (60 g) guacamole, about 90 calories
- 2 tbsp (30 g) pico de gallo or salsa, about 10 calories
- 1 tbsp (15 ml) vegetable oil for grilling, about 120 calories (optional, if not using a nonstick pan)
Total estimated calories for the full burrito: approximately 1,370 calories. This varies widely by brand, portion size, and whether you add beans, rice, or extra cheese.
Instructions
- Season the flank or skirt steak with salt, pepper, and a squeeze of lime. Let it sit at room temperature for 10 minutes while you prepare the other ingredients.
- Cook the french fries according to package directions, or make fresh fries by cutting a potato into strips, tossing with a little oil and salt, and baking at 425°F (220°C) for 20–25 minutes until golden and crisp.
- Heat a grill pan or cast-iron skillet over high heat. Add a small amount of oil if needed. Cook the steak for 3–4 minutes per side for medium-rare. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. Check with a food thermometer inserted into the thickest part.
- Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain, then chop into bite-sized pieces.
- Warm the flour tortilla in a dry skillet for about 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
- Lay the tortilla flat. Spread the sour cream and guacamole down the center. Add the chopped carne asada, then the hot french fries, then the shredded cheese and pico de gallo.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking the filling as you go.
- Optional: toast the wrapped burrito seam-side down in a hot dry skillet for 1–2 minutes per side to crisp the tortilla and melt the cheese.
- Slice in half and serve immediately.
Tips
- Cut calories: Use a smaller tortilla (8-inch) and reduce the cheese and sour cream by half. This can bring the total down to around 900–1,000 calories.
- Make it lighter: Swap the sour cream for plain Greek yogurt and use baked fries instead of fried. Choose a low-carb tortilla to save about 100–150 calories.
- Don’t skip the rest: Letting the steak rest after cooking keeps it juicy. Slicing against the grain is essential for tenderness.
- Common mistake: Overfilling the tortilla makes it impossible to roll. Keep the filling in a compact line down the center, leaving about 2 inches (5 cm) of empty tortilla on each side.
Serving Suggestions
Serve the burrito with a side of hot sauce or extra pico de gallo. A small green salad with lime vinaigrette adds freshness. For a traditional San Diego experience, pair it with a cold Mexican beer or a horchata. If you are watching portions, cut the burrito in half and save one half for later.
Variations
- Chicken California burrito: Use grilled chicken breast instead of steak. Cook chicken to a USDA FSIS safe minimum internal temperature of 165°F (74°C).
- Breakfast burrito: Add scrambled eggs and replace the fries with hash browns. Cook egg dishes to 160°F (71°C).
- Vegetarian: Replace the steak with grilled mushrooms, black beans, or roasted sweet potato. Add extra guacamole for richness.
- Spicy version: Add sliced jalapeños, chipotle hot sauce, or a drizzle of spicy crema made from sour cream and hot sauce.
Storage and Reheating
Refrigerate leftover burrito within 2 hours of making it. Wrap tightly in foil and store for up to 3 days. To reheat, unwrap the burrito, wrap in a damp paper towel, and microwave for 2–3 minutes until hot throughout, or reheat in a 350°F (175°C) oven for 10–15 minutes. The fries will soften upon reheating; for a crisper result, reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Leftovers should be reheated to 165°F (74°C) before eating. Do not freeze assembled burritos with sour cream or guacamole, as they become watery when thawed.
Frequently Asked Questions
How many calories are in a typical restaurant California burrito? Restaurant versions often range from 1,200 to 1,800 calories, depending on the size of the tortilla, amount of meat, and whether extra cheese, beans, or rice are added. The estimate above (1,370 calories) is for a standard homemade version with the listed ingredients.
What makes a California burrito different from a regular burrito? The defining feature is the inclusion of french fries inside the burrito. A regular burrito typically contains rice, beans, meat, and toppings. The California burrito usually skips rice and beans and uses fries as the starchy filler.
Can I make a low-calorie California burrito? Yes. Use a low-carb or whole-wheat tortilla (about 150 calories), lean chicken or shrimp instead of steak, baked fries, reduced-fat cheese, and Greek yogurt instead of sour cream. This can bring the total to around 700–800 calories.
Is the California burrito actually from California? Yes, it originated in San Diego in the 1980s or 1990s. The exact inventor is disputed, but it is widely recognized as a San Diego specialty, especially popular at late-night taco shops.
What is the best cut of meat for carne asada? Flank steak or skirt steak are traditional because they are flavorful and slice well. If those are not available, use sirloin or ribeye. Marinating the meat in lime juice, garlic, and cumin for 30 minutes adds flavor without adding many calories.
Can I prepare the components ahead of time? Yes. Grill the steak and cook the fries up to 2 days ahead, storing them separately in the refrigerator. Reheat the steak and fries before assembling so the burrito is hot. Do not assemble the burrito ahead of time, as the tortilla will become soggy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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