5 Burrito Recipes That'll Make You Love Wraps for Lunch

There's a lot to love about a good old burrito – from whipping it up within minutes to carrying it around wherever you want. But perhaps its most noteworthy quality is that you can fill it up with pretty much anything, from meat to veggies. So, if you've been looking for ways to make lunchtime a tad more exciting, burritos should be at the top of your list. And since National Burrito Day⁽¹⁾ (April 7th) is right around the corner, we've rounded up five exciting burrito recipes to take lunchtime to a whole new level. So, are you ready to give soggy salads a rest?

1. Cheesy Bacon Burrito

Cheese and bacon are a classic (and often unexciting) combination. But this burrito recipe gives the tried-and-true combo a much-needed makeover as the ingredients share tortilla space with tomato salsa and fluffy eggs. The wrap is also super satisfying and will keep you full for hours.

Ingredients:

• 3 flour tortillas
• ½ lb cooked bacon, chopped
• ⅓ cup Gouda cheese, grated
• 2 eggs
• 2 tbsp whole milk
• 1 tbsp olive oil
• ⅓ cup tomato salsa
• Salt and pepper, to taste

Directions:

1. Add the olive oil to a skillet and heat over medium-low heat.
2. Crack the eggs in a bowl, mix in the milk and pour in the skillet. Season with salt and pepper and cook until cooked through. Set aside.
3. Warm the tortillas in a microwave for 30 seconds and layer the eggs, tomato salsa, and bacon. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

2. Sweet Potato & Beef Burrito

While most wraps rely on meat to add richness to the mix, this burrito recipe uses the protein as a sidekick. Instead, it depends more on carbs (a.k.a. sweet potato) for flavor and calls for capers and sun-dried tomatoes for some good (zingy) measure.

Ingredients:

• 4 flour tortillas
• 1 cup dried sweet potatoes
• 1 ¼ cups Textured Soy Protein (TSP) beef bits
• 2 tbsp capers
• 3 sun-dried tomatoes (optional)
• ½ cup sour cream
• ½ tsp smoked paprika
• ¾ tsp cumin
• 2 tbsp olive oil
• Salt and pepper, to taste

Directions:

1. Add the potatoes and beef to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
2. Add the olive oil to a skillet and heat over medium-low heat. Sautée the potatoes and beef for 10 minutes or until fork-tender. Season with cumin, paprika, salt, and pepper, and remove from heat. Mash the mixture with the back of a fork until the potatoes are coarsely pureed.
3. (Optional Step) Add the sun-dried tomatoes to a blender and blitz until you have a thick paste. Mix in the potato-beef mixture.
4. Warm the tortillas in a microwave for 30 seconds and layer the potato-beef mash, capers, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

3. Chicken & Broccoli Burrito

Shredded chicken and broccoli are the stars of this burrito. But the recipe also calls for other delicious ingredients (see sour cream and mozzarella), which make the dish far more indulgent. For a lighter take on the treat, you can sub sour cream for plain yogurt or low-fat cream cheese.

Ingredients:

• 4 flour tortillas
• 1 ½ cups shredded chicken
• 1 cup freeze dried broccoli
• 1¼ cups mozzarella cheese, shredded
• 1/3 cup sour cream (or yogurt or cream cheese)
• 2 tbsp olive oil
• Salt and pepper, to taste

Directions:

1. Add the broccoli to a bowl along with 2 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
2. Heat the olive oil in a skillet over medium-low heat. Sauté the broccoli for 6 minutes or until fork-tender. Add chicken and sauté for another 5 minutes. Set aside.
3. Warm the tortillas in a microwave for 30 seconds and layer the chicken-broccoli mix, mozzarella cheese, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

4. Pizza Burrito

Wrapped in a flour tortilla and stuffed with tomato sauce, cheese, and sausage, this burrito recipe combines two beloved take-out treats in one delicious meal. When you feel like trying something new, you can easily swap sausage for bacon.

Ingredients:

• 4 flour tortillas
• 1 cup tomato sauce (store-bought or homemade)
• 2 cups ground sausage, cooked and crumbled
• 1¼ cups Gouda cheese, grated
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper, to taste

Directions:

1. In a skillet, add the olive oil and heat over medium-low heat. Add sausage and heat through (if needed). Season with oregano, salt, and pepper and stir in the cheese. Cook for another 1-2 minutes until the cheese melts. Make sure to stir continuously so that the mixture doesn't stick to the bottom of the skillet.
2. Warm the tortillas in a microwave for 30 seconds and layer the tomato sauce and sausage-cheese mixture. Top with some extra cheese, if desired. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

5. Eggplant & Blue Cheese Burrito

In this rich vegetarian take, burritos swap meat for eggplant, which pairs great with a savory blend of blue cheese and garlic. The cheese also adds a salty/tangy flavor to the mix, making the wrap even more irresistible.

Ingredients:

• 4 flour tortillas
• 2 ½ cups diced eggplant
• 1 ¼ cups dehydrated black beans
• ½ tsp dried garlic (granulated)
• ½ cup Gouda cheese, grated
• ¾ cup blue cheese
• ½ cup whole milk
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Salt and pepper, to taste

Directions:

1. Add the diced eggplant to a bowl along with 2 cups of warm water. Soak for 15 minutes. Squeeze away excess liquid and set aside.

2. Meanwhile, add the beans to a pot and fill it with water until covered. Cook on medium-low for 30 minutes or until fork-tender. Remove from the water and set aside.

3. Melt the butter in a pan over medium heat and pour in the milk. Stir in the flour and keep stirring for 3-4 minutes. Add the blue cheese and eggplant and cook for 2 more minutes or until the sauce thickens. Season with salt, pepper, and garlic; remove from the heat; and set aside.

4. Warm the tortillas in a microwave for 30 seconds and fill them with the eggplant-blue cheese mixture. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately.

So, are you looking forward to National Burrito Day? Which burrito recipes will you make for the occasion? Let us know in the comment section down below!

References:

1. https://nationaltoday.com/national-burrito-day/
2. https://thaicaliente.com/bacon-egg-and-cheese-burritos/
3. https://hurrythefoodup.com/sweet-potato-burritos/
4. https://chefjulieyoon.com/2011/10/chicken-and-broccoli-burrito/#recipe
5. https://momswhosave.com/pizza-burritos
6. https://laantojadera.com/en/receta/snack/mushroom_burrito_with_cheese/465

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