How to Fold a Burrito
All it takes is a few easy steps.
Christopher Testani , Christopher Testani 2013
By Michelle N. Warner for Food Network Kitchen
Michelle is a food stylist at Food Network.
A simple act can still have a lot of finesse. When it comes to rolling a burrito, this is an absolute. There are many ways an incorrectly rolled burrito can backfire, from unfurling at the ends to splitting down the middle as you’re eating it. Either way, no one wants to lose filling whilst chowing down. Luckily, folding one correctly is easy. Follow our guide below for perfectly folded burritos every time.
The Best Tortillas for Burritos
A large flour tortilla is your best bet. That’s because it’s the most stretchy option you can buy, meaning you can load it up with ingredients and it’ll expand to accommodate them — rather than cracking and breaking.
How to Fill and Fold a Burrito
1: Warm the flour tortilla to help it stretch. Kiss each side of the tortilla on the surface of a hot pan for 30 seconds. Alternatively, wrap a stack in a damp paper towel and steam them quickly in the microwave for about 20 seconds.
Michelle N Warner
2: Arrange the fillings in a line down the center. Fill in the center evenly and leave the ends, top and bottom uncovered. Take care to not over fill — you’ll want to create a line of filling that’s just a couple inches wide.
Michelle N Warner
3: Fold the sides inwards, over the filling. Fold 1 to 2 inches inwards. This is a sure way to prevent the filling from falling out of the bottom of your burrito as you eat it. Now the bottom over so it completely covers the filling.
Michelle N Warner
4: Roll the burrito over the filling, tucking as you roll. Starting with the bottom flap that’s covering the filling, roll the burrito, tucking the flap firmly inwards as you roll to secure all your tasty burrito fillings.
Michelle N Warner
5: Continue rolling until your burrito is seam side down and serve it. Here’s a little burrito eating trick! Whenever you see a burrito sliced in a photo, that’s usually a food stylist’s trick to show the viewer what’s inside. Burritos are traditionally enjoyed whole — as you eat it, all the juices soak down creating the perfect flavor-packed burrito butt. Eating the burrito whole will also maintain the structural integrity of the wrap.
Burrito Recipes
Hungry for a burrito now? Here are some of our favorite recipes.
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Warm Picnic Burritos ("Burritos De Machaca")
Juicy marinated skirt steak gets simmered with tons of veggies (including onions, peppers, chiles and tomatoes), broth and spices until it's incredibly tender. The mixture then is wrapped up into thin burritos.
Christopher Testani , Christopher Testani 2013
Carne Asada Burrito
Jeff Mauro’s recipe leans on a flavorful Mojo Marinade sub-recipe, cilantro pesto and charred salsa. Hmm-hmm
Tara Donne, 2012, Television Food Network, G.P. All Rights Reserved
Chipotle Chicken Burritos
This burrito is fast and easy, thanks to rotisserie chicken that gets dressed up with chipotle chile peppers in adobo sauce.
RYAN DAUSCH
Breakfast Burrito
You can’t go wrong with this breakfast combo of avocado, eggs, homemade pico de gallo, chorizo and hash browns.
Shrimp and Avocado Burritos
This burrito starts with frozen cooked rice to bulk things out. It also gets filled with a zesty mixture of beans, corns, salsa and shrimp — plus homemade guac for good measure.
Butternut Squash Burritos
The spicy, melt-in-your-mouth-tender butternut squash filling is proof that burritos don’t have to lean on meat to be tasty.
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