California Burrito

Dice the potato into small cubes and set aside. Dice the protein base into bite-sized pieces.

Heat 1 tbsp oil in a skillet over medium-high heat. Add diced potato and cook until golden and crispy, about 8–10 minutes, stirring occasionally. Transfer to a plate.

In the same skillet, heat remaining oil. Add diced protein and cook until browned and cooked through, about 5–7 minutes. Season with cumin, chili powder, salt, and pepper. Add lime juice and stir to combine.

Warm the flour tortillas in a dry skillet or over a gas flame for 10–15 seconds per side to make them pliable.

Lay one tortilla flat. Spread 1.5 tbsp sour cream down the center, then layer with half the cooked protein, crispy potato, and shredded cheese. Top with guacamole and salsa, then diced red onion and cilantro.

Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom up, keeping the filling packed. Repeat with second tortilla.

Place seam-side down on a baking sheet. Bake at 375°F for 8–10 minutes until the exterior is set and slightly crispy, or pan-fry seam-side down in a lightly oiled skillet over medium heat for 2–3 minutes per side.

Serve warm, optionally with extra salsa, sour cream, or hot sauce on the side.