How to properly fold a burrito.
How to properly fold a burrito. is a easy Mexican recipe that serves 1. 500 calories per serving. Recipe by Rick Spagna on YouTube.
Prep: 7 min | Cook: PT0M | Total: 12 min
Cost: $5.50 total, $5.50 per serving
Ingredients
- 1 piece Large Flour Tortilla (10‑inch, soft and pliable; warm briefly before use)
- 1 bowl Assorted Burrito Fillings (Cooked rice, beans, seasoned meat or tofu, shredded cheese, salsa, guacamole—any fillings you like)
Instructions
Create the Food Pile
Place your prepared fillings in a neat pile in the center of the warmed tortilla, leaving about 2‑inches of space on each side.
Time: PT2M
Fold the Top and Bottom Edges
Take the top edge (the side you’ll eat from) and fold it down over the fillings, then do the same with the bottom edge, tucking them under the food pile.
Time: PT2M
Fold the Near Side Flap and Roll
Grab the side flap closest to you, lift it over the food, then bring the opposite side flap over the top of the fillings. Tuck the corners under and continue rolling tightly until the burrito is sealed.
Time: PT3M
Final Tuck and Serve
Tuck any loose corners into the roll, give the burrito a gentle press to compact, and place it seam‑side down on the plate.
Time: PT0M
Nutrition Facts
- Calories
- 500
- Protein
- 20g
- Carbohydrates
- 60g
- Fat
- 15g
- Fiber
- 8g
Dietary info: Vegetarian option available, Gluten‑Free option with corn tortilla
Allergens: Wheat (flour tortilla), Dairy (cheese, if used)
Ingredient Substitutions
- Instead of Large Flour Tortilla: Corn Tortilla (gluten‑free), Whole‑wheat Tortilla
- Instead of Assorted Burrito Fillings: Pre‑made burrito bowl, Leftover taco ingredients
Equipment Needed
- Plate
- Flat Surface
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Fold the top and bottom edges first to create a stable base
- Use the side flap to compact the fillings before rolling
- Tuck the corners tightly to prevent the burrito from opening
Chef Tips from the Video
- Use a damp towel to cover the tortilla while you assemble; this prevents it from drying out.
- If you like a crispy exterior, give the finished burrito a quick sear in a hot skillet for 30 seconds per side.
Troubleshooting
The burrito falls apart after rolling.
Make sure the top and bottom edges are folded first and keep the fillings compact with the side flap before rolling.
Tortilla tears while folding.
Warm the tortilla longer or use a slightly larger tortilla; a damp kitchen towel can help keep it pliable.
Fillings are too soggy and make the tortilla soggy.
Drain excess liquid from beans, salsa, or cooked vegetables before assembling.
Storage
Refrigerator: Wrap tightly in foil or plastic wrap; store up to 24 hours.
Freezer: Wrap in foil then place in a freezer bag; freeze up to 1 month.
Room temperature: Best eaten immediately; if left out longer than 2 hours, discard.
Make-Ahead Tips
- Prepare all fillings ahead of time and keep them warm in a low oven (200°F).
- Warm the tortilla for 10‑15 seconds in a dry skillet or microwave before folding.
Frequently Asked Questions
What is the cultural significance and history of the burrito in Mexican cuisine?
The burrito originated in northern Mexico as a simple street food, where a flour tortilla was used to wrap beans, meat and cheese for a portable meal. Over time it spread across the United States, becoming a staple of Tex‑Mex and fast‑casual dining, especially popularized by chains like Chipotle.
What are the traditional regional variations of the burrito in Mexican and Tex‑Mex cuisine?
In Mexico, especially in the north, burritos are often small, filled with just beans and meat, and rarely contain rice or sour cream. In Tex‑Mex cuisine, they are larger, packed with rice, beans, cheese, guacamole, salsa, and a variety of proteins, reflecting American tastes.
How is a perfectly folded burrito traditionally served in Mexican street food culture?
Traditionally, a well‑folded burrito is served warm, often wrapped in foil to keep it together, and eaten by hand. It may be accompanied by a side of salsa or pickled vegetables, but the focus is on the handheld convenience.
What occasions or celebrations is the burrito associated with in Mexican and American culture?
Burritos are a common everyday meal but are also popular at casual gatherings, picnics, and game‑day parties in the United States. In Mexico, they are a quick lunch or snack for workers and travelers.
What makes Rick Spagna’s burrito‑folding technique special compared to other methods?
Rick Spagna emphasizes folding the top and bottom edges first, then using the nearest side flap to compact the fillings before rolling. This creates a tighter seal and prevents the burrito from opening, a trick he refined by watching Chipotle staff for years.
What are the most common mistakes to avoid when folding a burrito using Rick Spagna’s method?
Common mistakes include overfilling, not folding the top and bottom edges first, and failing to use the side flap to press the fillings down. These errors cause the burrito to split or become soggy.
Why does this burrito‑folding tutorial use a large flour tortilla instead of a corn tortilla?
A large flour tortilla is more pliable and less likely to tear when folded multiple times, making it ideal for the compact roll described in the video. Corn tortillas can be used, but they require extra warming and are more fragile.
Can I make the burrito ahead of time and how should I store it before eating?
Yes, you can assemble the burrito and wrap it tightly in foil or plastic wrap. Store it in the refrigerator for up to 24 hours or freeze for up to one month. Reheat in a skillet or microwave before serving.
What texture and appearance should I look for when I have successfully folded the burrito?
The burrito should be a tight, cylindrical shape with the seam hidden on the bottom. The edges should be neatly tucked, and the exterior should be smooth without any gaps or bulging sections.
What does the YouTube channel Rick Spagna specialize in?
The YouTube channel Rick Spagna focuses on practical cooking hacks, quick technique tutorials, and everyday food preparation tips that help home cooks improve efficiency and consistency.
How does the YouTube channel Rick Spagna’s approach to Mexican‑style cooking differ from other cooking channels?
Rick Spagna’s approach emphasizes simple, repeatable techniques derived from real‑world restaurant observations, such as the burrito‑folding method, rather than elaborate recipes. He aims to make restaurant‑quality results accessible with minimal equipment.
Last updated: September 1, 2026
