Big Ed's Surf and Turf Burrito

Instructions

1. 1

   Warm the large flour tortillas on a skillet or in a microwave until they are soft and pliable.

2. 2

   Lay out the warm tortillas on a clean flat surface.

3. 3

   Spread 1 tablespoon of chipotle mayo on each tortilla.

4. 4

   Place half of the grilled steak strips in the center of each tortilla.

5. 5

   Add half of the grilled shrimp on top of the steak strips in each tortilla.

6. 6

   Spoon half a cup of cilantro lime rice over the steak and shrimp in each tortilla.

7. 7

   Add a quarter cup of pico de gallo on top of the rice in each tortilla.

8. 8

   Sprinkle a quarter cup of shredded cabbage over the pico de gallo in each tortilla.

9. 9

   Crumble 25 grams of queso fresco over the cabbage in each tortilla.

10. 10

    Fold the sides of the tortilla inwards, then roll the tortilla from the bottom up to enclose the filling, creating a burrito.

11. 11

    Grill the burrito on a hot skillet or a grill pan for about 2 minutes on each side, or until the tortilla is crispy and golden brown.

12. 12

    Serve the burritos with lime wedges on the side for squeezing over the burrito before eating.