Tender meat, crispy lettuce, melty cheese and fresh salsa held together in a warm and delicious edible shell—a burrito is one of life’s simplest pleasures. But folding it? Not so simple.
Whether you’re biting into a mouthful of iceberg or tomatoes are tumbling out the bottom, the tasks of both stuffing a burrito correctly and folding it adequately can be quite difficult. Read these five straightforward steps on how to successfully fill and fold a burrito.
How to Fold a Burrito
Step 1: Place a large warmed tortilla on a flat surface.
Just 10 seconds on each side on a hot skillet should do the trick, or you can nuke it for the same amount of time (in a microwave, flipping the tortilla isn’t necessary). For the most successful burrito, opt for a flour tortilla that is 10 inches in diameter. The large size will allow for more filling, and a warm flour tortilla is much more pliable than its corn counterpart. (These homemade tortillas, if rolled into 10-in. circles rather than 7 in., are a delicious alternative to store-bought.)
Test Kitchen tip:Â Tortillas get hot fast, so be sure to heat it up with caution.
Step 2: Spread out your fillings and sauces.
Layer the ingredients horizontally across the center of the tortilla. In order to get every yummy flavor in each bite, make sure to layer the ingredients on top of each other, rather than next to each other in rows. For example, arrange a layer of meat, then a layer of lettuce on top of that, then a layer of cheese on top of the previous two, etc. Or—if you’re into breakfast burritos—eggs, cheese, meat, then veggies.
Sauces that could leave your tortilla soggy, such as hot sauce, salsa or guacamole, should be layered last. (Need inspo? Try these salsa recipes!) Leave about two inches of space to the left and right of the ingredients to make for easy folding. (Note: It’s very important that you don’t overstuff your burrito; only about a fourth of the tortilla’s surface area should be taken up with ingredients.)
Step 3: Fold over sides.
Between your thumb and the rest of your fingers, take hold of both sides of the tortilla. Gently fold the tortilla over the ingredients so the two tortilla edges are close to overlapping without actually touching.
Step 4: Roll it on up.
Pivot your thumbs to the under side of the tortilla, and begin rolling. Once the tortilla has been rolled over the ingredients, take the time to ensure the entirety of the filling is snugly and securely encased. Push any stray ingredients under the fold. Squeeze the burrito toward you as you roll. Continue until the burrito is seam side down on the flat surface. If desired, wrap in foil and cut it in half.
Step 5: Enjoy!
Next up:Â Learn about all the different types of burritos across the U.S. and Mexico.
Burrito-Inspired Recipes
Taste of Home
My cousin is of Mexican heritage, and I’ve watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They’re even better warmed up the next day in the microwave. —Debi Lane, Chattanooga, Tennessee
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Spinach BurritosI made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. —Dolores Zornow, Poynette, Wisconsin
Don’t feel like cooking? Order the
best fast-food burritos.
Shredded Beef Burrito FillingMake your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
Steak BurritosSlowly simmered all day, the beef in this steak burrito recipe is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
Cheddar Bean BurritosMy family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa
Breakfast Burrito CasseroleA friend gave me this burrito casserole recipe and I modified it to fit our family. It's perfect for a brunch, because you can prep it the night before and bake it the next morning. —Krista Yoder, Due West, South Carolina
Shortcut Oven-Baked Chicken ChimichangasMimic the crunch of a chimichanga by brushing them with oil and baking them. Our children love to have them when they get home late after school activities. —Johnna Johnson, Scottsdale, Arizona
Chorizo Burrito BowlsI'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Lentil BurritosI'm constantly trying to incorporate healthy but tasty meals into our menu. Kids and adults alike love these mildly spiced burritos that combine filling lentils with crisp zucchini. —Pam Masters, Wickenburg, Arizona
Shredded Pork BurritosThis pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree. —Katherine Nelson, Centerville, Utah
Egg & Spinach Breakfast BurritosWhen we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat them over the campfire. —Kristen Stecklein, Waukesha, Wisconsin
Psst! Check out some more of our favorite
breakfast burrito recipes.
Italian Burritos My family is very picky, so I created this Italian burrito loaded with beef, cheese and sauce to satisfy everyone. It turned out great! —Donna Holter, Centennial, Colorado
Black Bean BurritosMy neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana
Slow-Cooked Beef Burritos with Green ChilesI created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food. —Sally Pahler, Palisade, Colorado
Black Bean Chicken BurritosI try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! —Jeni Pittard, Statham, Georgia
Ultimate Breakfast BurritosI recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.—Pamela Shank, Parkersburg, West Virginia
Smothered BurritosMy brother-in-law teased that I only knew five
ground beef recipes. I proved him wrong with my inventive spicy burritos. —Kim Kenyon, Greenwood, Missouri
Pork BurritosAs a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Corn, Rice & Bean BurritosNo one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
Mini ChimichangasWish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.—Kathy Rogers, Hudson, Ohio
Chicken BurritosThis mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Freezer BurritosI love burritos, but the frozen ones are high in salt and chemicals. So I created these. They're wonderful to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
Burrito BakeBack when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota
Slow-Cooked Pork BurritosI have been making these slow-cooker burritos for as long as I can remember, changing the recipe now and then to add variety. This is the version we serve for casual get-togethers with friends. —Sharon Belmont, Lincoln, Nebraska
Sausage-Egg BurritosMy husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. Ball, Battle Creek, Michigan.
Make-Ahead BurritosWe have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. —Jennifer Shafer, Durham, North Carolina.
Tropical Squash and Black Bean BurritosThe pineapple salsa in these hearty burritos gives you a taste of the tropics on a chilly day. Stuffed with black beans, butternut squash and spinach, they're a nutritious, delicious and fun dinner for any night. —Deanna McDonald, Grand Rapids, Michigan
Brisket 'n' Bean BurritosThis easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. —Ruth Weatherford, Huntington Beach, California
Quick Bean and Rice BurritosThese hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Egg BurritosZap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota
Grilled Beef ChimichangasI created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington
Brief BurritosWith three children in school, evenings are often hectic and short on time—especially during the holiday season. I can put this dish together after school and still have time to run back to town for evening activities. Best of all, the kids love it. —Ginger Burow, Fredericksburg, Texas
Bean & Bacon Griddle BurritosThese griddle burritos with bacon and veggies make an awesome hand-held meal. I use fresh pico de gallo when I can, but a jar of salsa works if that’s what you’ve got. —Stacy Mullens, Gresham, Oregon
Chicken Burrito SkilletWe love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana
Green Chile Beef BurritosRecipes that are leaner in fat and calories—like this one for beef burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado
Brunch BurritosI like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
Chile Colorado BurritosWhen I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest—except in my kitchen! —Kelly McCulley, Des Moines, Iowa
Sausage Breakfast BurritosBreakfast routine in a rut? Shake things up with these speedy, savory wraps. —Brenda Spann, Granger, Indiana
Pork, Bean & Rice BurritosThe combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California
Pan BurritosOur family loves Mexican food, so this satisfying casserole is a favorite. It is nice to be able to get the taste of burritos and cut any serving size you want. —Joyce Kent, Grand Rapids, Michigan
