A lesson from Love & Lemons.
Step 1: Choose the Right Tortilla
Dry corn tortillas work fine for tacos and homemade tortilla chips, but for burritos? Absolutely not. Instead, use large flour tortillas, which can roll without cracking and hold a nice amount of filling. I find that 10 to 12 inches is a good size. Tip: To make the tortillas extra-pliable, warm them in the microwave or in a dry skillet for a few seconds before rolling.
Step 2
Add the filling. Lay the tortilla flat. Place the filling in the center of the tortilla or just below the center. Avoid overstuffing the burrito, which will cause it to burst. I aim to add 3/4 to 1 cup of burrito filling to a 10-inch tortilla.
How to fold a burrito - tucking the bottom of the tortilla over the burrito filling
Step 3
Fold the burrito. Fold the left and right sides of the tortilla in over the filling. Then, start to fold up the bottom flap. Hold the side flaps in place with your fingers.
Step 4
Roll the burrito closed. Bring the bottom of the tortilla up and over the filling while keeping the sides tucked in. If needed, gently press the filling towards you so that you’re able to fold the tortilla over it. Tuck the bottom edge of the tortilla around the filling and roll the burrito closed.
Step 5
Slice the burrito in half, if desired, and serve it with salsa, guacamole, or your favorite sauces for dipping.
Hot Tip
Want to seal your burrito closed? Toast it!
Warm it in a toaster oven for a few minutes, or place the burrito seam-side down in a hot skillet on the stove and cook until it’s browned and crisp. Flip and let the second side brown before digging in.
Your burrito will be less likely to fall apart this way, and it’ll be extra toasty and delicious!