Learn to wrap a Burrito, San Francisco Mission style. Smoked cheese Griddle recipe Flatop recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

guacamole

🥗Healthier: avocado spread

💰Cheaper: mashed avocado

Mashed avocado is a simpler, cost-effective alternative.

cooked meat (chicken, beef, or pork)

🥗Healthier: grilled vegetables

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

Start by making pico de gallo: dice about 10-15 roma tomatoes, removing the juice to avoid a watery salsa.

Add 2 cups of diced onions to the tomatoes, then squeeze in lime juice to taste.

Add 3 dashes of Tabasco sauce for spice, and season with salt.

Chop fresh parsley and mix it into the pico de gallo instead of cilantro.

Taste the pico de gallo and adjust lime and spice as needed, adding pickled jalapenos if desired.

Prepare the avocado by cutting it in half, twisting to remove the pit, and dicing it in the shell before scooping it out.

Assemble the burrito by placing the sizzle and smoked beef, onions, avocado, and refried beans in the center of a tortilla.

Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to enclose the filling.

Grill the burrito on a hot grill or in a dry frying pan, flipping to ensure it is heated through and slightly crispy on the outside.

Serve the burrito and enjoy, optionally cutting it open to show the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens