Lomo saltado is a beloved Peruvian stir-fry of marinated beef, onions, tomatoes, and french fries, traditionally served with rice. This wrap version takes all those bold, savory flavors—the soy sauce, vinegar, and aji amarillo kick—and tucks them into a warm tortilla with crisp fries for a handheld meal that’s both satisfying and practical. It’s a fantastic way to enjoy the classic dish in a more casual, portable form, perfect for lunch or a quick dinner.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, cut into thin strips
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) white vinegar or red wine vinegar
- 1 teaspoon aji amarillo paste (or 1/2 teaspoon sriracha for heat)
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 red onion, sliced into half-moons
- 2 Roma tomatoes, cut into wedges
- 1 cup (240 ml) beef broth (or water)
- 2 tablespoons (30 ml) fresh cilantro, chopped
- Salt and black pepper to taste
- 4 large flour tortillas (10-inch / 25 cm)
- 2 cups (300 g) frozen french fries, baked or air-fried according to package directions (or 1 large russet potato, cut into fries and baked)
- Optional: 1/2 cup (120 g) crumbled queso fresco or shredded Monterey Jack cheese
Instructions
- In a medium bowl, combine the beef strips, soy sauce, vinegar, aji amarillo paste (or sriracha), cumin, and minced garlic. Toss to coat well. Let marinate at room temperature for 10 minutes while you prep the vegetables and cook the fries.
- Cook the french fries according to package directions (bake or air-fry) until crispy and golden. Keep warm.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear for 2-3 minutes per side until browned but still slightly pink in the center. Remove the beef to a plate and set aside.
- Reduce heat to medium-high and add the remaining 1 tablespoon (15 ml) oil to the same skillet. Add the sliced red onion and cook, stirring occasionally, for 3-4 minutes until softened and starting to brown.
- Add the tomato wedges and cook for another 2 minutes, just until they start to soften but still hold their shape.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Let the sauce bubble and reduce for 2-3 minutes until slightly thickened.
- Return the beef and any accumulated juices to the skillet. Stir to combine and heat through for 1-2 minutes. Season with salt and pepper to taste. Remove from heat and stir in the chopped cilantro.
- Warm the tortillas in a dry skillet or microwave for 20-30 seconds until pliable.
- To assemble each wrap: place a handful of crispy fries in the center of a tortilla, then top with a generous portion of the beef mixture. Sprinkle with cheese if using. Fold in the sides and roll up tightly like a burrito.
- Optional: For a crisp exterior, place the assembled wraps seam-side down in a hot, dry skillet and toast for 1-2 minutes per side until golden. Serve immediately.
Tips
- Cut the beef thinly: For best results, partially freeze the steak for 15-20 minutes before slicing—this makes it much easier to cut into thin, even strips.
- Don’t overcrowd the pan: Sear the beef in batches to ensure it browns rather than steams. Overcrowding lowers the pan temperature and results in gray, tough meat.
- Adjust the heat: Aji amarillo paste is moderately spicy. Start with 1 teaspoon and add more to taste. If you can’t find it, use sriracha or a pinch of cayenne mixed with a little tomato paste.
- Keep the fries separate: If you’re making wraps ahead, store the fries separately and add them just before serving to keep them crispy.
Serving Suggestions
Serve the wraps whole or halved diagonally, with extra aji amarillo sauce, hot sauce, or a squeeze of lime on the side. They pair well with a simple green salad or a bowl of black beans. For a more traditional touch, serve the filling over rice instead of in tortillas, with the fries on the side.
Variations
- Chicken Lomo Saltado Wrap: Substitute boneless, skinless chicken thighs or breast for the beef. Cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Vegetarian Version: Use extra-firm tofu or portobello mushrooms in place of beef. Sauté the tofu until golden and skip the beef broth, using vegetable broth instead.
- Add a crunchy element: Toss in some shredded cabbage or lettuce for extra crunch, or add a spoonful of pickled red onions for brightness.
- Use corn tortillas: For a gluten-free option, use corn tortillas, but note they are smaller and more fragile—you may need to double them up or make smaller wraps.
Storage and Reheating
Store leftover beef filling and fries separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, warm the beef in a skillet over medium heat until hot (165°F / 74°C for leftovers), and reheat the fries in an air fryer or oven at 400°F (200°C) for 5-7 minutes until crisp. Assemble fresh wraps with warmed tortillas. Avoid microwaving assembled wraps, as they will become soggy.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, flank steak, or even ribeye work well. For a more budget-friendly option, you can use skirt steak, but be sure to slice against the grain for tenderness.
What if I don’t have aji amarillo paste? Aji amarillo is a Peruvian yellow chili pepper with a fruity, moderately spicy flavor. You can substitute with a combination of sriracha and a little yellow mustard or turmeric for color. The flavor will be slightly different but still delicious.
Can I make this ahead of time? You can prepare the beef marinade and cook the fries ahead, but it’s best to assemble the wraps just before serving to keep the tortillas from getting soggy. The cooked beef filling can be refrigerated for up to 2 days.
Is this dish very spicy? The heat level depends on how much aji amarillo you use. The traditional amount (1 teaspoon) gives a mild warmth. For a milder version, use half the amount or omit it entirely and add a little smoked paprika for flavor.
Can I use sweet potato fries? Absolutely! Sweet potato fries add a nice sweetness that pairs well with the savory beef. Just make sure they are crispy before adding to the wrap.
How do I keep the wraps from falling apart? Don’t overfill the tortillas. Use about 1/2 cup of filling per 10-inch tortilla. Also, warm the tortillas well so they are pliable, and fold the sides in tightly before rolling.
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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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