Well-folded burritos lead to a neater eating experience, which is especially important when you are eating them on the go. When the ends are firmly tucked inside, you avoid having fillings and sauces drip out the bottom as you eat. This also makes them better for freezing, since the filling stays safely inside the tortilla and won’t get freezer burned. Once you get the hang of it, you can quickly make a bunch of burritos to eat now or freeze for later.
Tips for Successfully Folding a Burrito
Warm the tortillas before folding. Larger, slightly warmed tortillas are much easier to fold and they are also less likely to crack or tear. Aim to use a 10-inch flour tortilla or larger. Warm it by placing it in a hot skillet for about 30 seconds on each side or microwave it for about 20 seconds.Don’t place the filling right in the middle. Place the filling just a little bit closer to you on the tortilla versus it being right in the middle. Don’t bring it all the way to the end, but visualize the tortilla in quarters and place it about three-quarters away from the furthest end.Think of the steps as occurring almost simultaneously. While a step-by-step process shows you to fold in the ends and then fold up the burrito, these steps are really somewhat simultaneous. As you fold in the ends, immediately roll the filling inside as you continue to keep those tucked ends in their place while you work.Use a bit of guacamole or mayo to seal the ends. I like to spread very thin layer of guacamole or sriracha mayonnaise on the far end of the tortilla to help seal the end of the burrito. But don’t add so much that it squishes out the seam!
How to Fold a Burrito
For this burrito, I’m using our Freezer Breakfast Burritos with Sausage, Eggs, and Salsa Verde and 10-inch flour tortillas (these are often marked “burrito-sized” on the packaging).
Perfect Your Technique With These Burrito Recipes
Chicken Freezer Burritos Vegetarian Freezer Burritos Breakfast Freezer Burritos Easy Sheet Pan Vegan Burritos
