1-30-60 Minute Burritos
1-30-60 Minute Burritos
Ingredients
For the 1 Minute Burrito
- 1 wheat tortilla
- 2 ham slices
- 3 mozzarella slices
For the 30 Minute Burrito
- 2 wheat tortillas
- 200 g ground meat
- 1 onion
- 20 g tomato paste
- 50 g fried tomato sauce
- 50 g cream cheese
- 50 g provolone cheese, grated
- 2 eggs
- as needed Big Mac sauce
- as needed paprika
- as needed oregano
- as needed garlic powder
- as needed onion powder
For the 60 Minute Burrito Dough (makes 8 wraps)
- 360 g strong flour
- 230 ml hot water
- 60 g lard
- 5 g salt
For the 60 Minute Burrito Filling
- 1 onion
- 1 tomato
- 1 avocado
- 2 chicken thighs, boneless, skinless
- as needed flour
- 1 egg, beaten
- 50 g panko breadcrumbs
- as needed sunflower oil, for frying
- 80 g guanciale, diced
- 50 g provolone cheese, grated
For the 60 Minute Burrito Sauce
- 100 g mayonnaise
- 50 g yogurt
- 20 ml milk
- as needed Herbes de Provence
Instructions
- 1
For the 1 Minute Burrito: Place 1 wheat tortilla on a flat surface. Layer 2 ham slices and 3 mozzarella slices onto the tortilla.
- 2
Fold the tortilla into a compact burrito shape. Heat the folded burrito on a pan until both sides are toasted and golden brown. Cut and serve immediately.
⏱️ 1 min
- 3
For the 30 Minute Burrito: Finely chop 1 onion and sauté it in a pan with a little oil until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add 200g ground meat to the pan with the onion. Cook, breaking up the meat, until browned. Drain any excess fat.
⏱️ 8 min
- 5
Stir in 20g tomato paste, 50g fried tomato sauce, paprika, oregano, garlic powder, and onion powder to taste. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 6
Remove from heat and stir in 50g cream cheese and 50g grated provolone cheese until melted and well combined.
⏱️ 2 min
- 7
In a separate pan, fry or scramble 2 eggs to your liking.
⏱️ 3 min
- 8
Warm 2 wheat tortillas. Fill each tortilla with a portion of the meat mixture and some of the cooked egg. Drizzle with Big Mac sauce.
⏱️ 5 min
- 9
Fold the tortillas into burritos and serve immediately.
⏱️ 2 min
- 10
For the 60 Minute Burrito Dough: In a large bowl, combine 360g strong flour and 5g salt. Add 60g lard and rub it into the flour until crumbly.
⏱️ 5 min
- 11
Gradually add 230ml hot water, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 10 min
- 12
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly. Cover and let rest for 30 minutes.
⏱️ 5 min
- 13
While the dough rests, prepare the filling: Dice 1 onion and 1 tomato. Dice 1 avocado. Dice 80g guanciale and cook in a pan until crispy. Set aside.
⏱️ 15 min
- 14
Cut 2 chicken thighs into strips. Dredge the chicken strips in flour, then dip in 1 beaten egg, and finally coat with 50g panko breadcrumbs.
⏱️ 10 min
- 15
Heat sunflower oil in a pan over medium-high heat. Fry the breaded chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
⏱️ 10 min
- 16
Prepare the sauce: In a small bowl, whisk together 100g mayonnaise, 50g yogurt, 20ml milk, and Herbes de Provence to taste.
⏱️ 5 min
- 17
After the dough has rested, roll each portion into a thin, round tortilla (approximately 20 cm diameter).
⏱️ 10 min
- 18
Heat a dry non-stick pan over medium-high heat. Cook each tortilla for about 30-60 seconds per side, until lightly browned and puffed.
⏱️ 8 min
- 19
Assemble the burritos: Spread some sauce on each tortilla. Add fried chicken, diced onion, tomato, avocado, crispy guanciale, and 50g grated provolone cheese. Fold and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the 1 Minute Burrito
- 1 wheat tortilla
- 2 ham slices
- 3 mozzarella slices
For the 30 Minute Burrito
- 2 wheat tortillas
- 200 g ground meat
- 1 onion
- 20 g tomato paste
- 50 g fried tomato sauce
- 50 g cream cheese
- 50 g provolone cheese, grated
- 2 eggs
- as needed Big Mac sauce
- as needed paprika
- as needed oregano
- as needed garlic powder
- as needed onion powder
For the 60 Minute Burrito Dough (makes 8 wraps)
- 360 g strong flour
- 230 ml hot water
- 60 g lard
- 5 g salt
For the 60 Minute Burrito Filling
- 1 onion
- 1 tomato
- 1 avocado
- 2 chicken thighs, boneless, skinless
- as needed flour
- 1 egg, beaten
- 50 g panko breadcrumbs
- as needed sunflower oil, for frying
- 80 g guanciale, diced
- 50 g provolone cheese, grated
For the 60 Minute Burrito Sauce
- 100 g mayonnaise
- 50 g yogurt
- 20 ml milk
- as needed Herbes de Provence
Instructions
- 1
For the 1 Minute Burrito: Place 1 wheat tortilla on a flat surface. Layer 2 ham slices and 3 mozzarella slices onto the tortilla.
- 2
Fold the tortilla into a compact burrito shape. Heat the folded burrito on a pan until both sides are toasted and golden brown. Cut and serve immediately.
⏱️ 1 min - 3
For the 30 Minute Burrito: Finely chop 1 onion and sauté it in a pan with a little oil until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add 200g ground meat to the pan with the onion. Cook, breaking up the meat, until browned. Drain any excess fat.
⏱️ 8 min - 5
Stir in 20g tomato paste, 50g fried tomato sauce, paprika, oregano, garlic powder, and onion powder to taste. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 6
Remove from heat and stir in 50g cream cheese and 50g grated provolone cheese until melted and well combined.
⏱️ 2 min - 7
In a separate pan, fry or scramble 2 eggs to your liking.
⏱️ 3 min - 8
Warm 2 wheat tortillas. Fill each tortilla with a portion of the meat mixture and some of the cooked egg. Drizzle with Big Mac sauce.
⏱️ 5 min - 9
Fold the tortillas into burritos and serve immediately.
⏱️ 2 min - 10
For the 60 Minute Burrito Dough: In a large bowl, combine 360g strong flour and 5g salt. Add 60g lard and rub it into the flour until crumbly.
⏱️ 5 min - 11
Gradually add 230ml hot water, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 10 min - 12
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly. Cover and let rest for 30 minutes.
⏱️ 5 min - 13
While the dough rests, prepare the filling: Dice 1 onion and 1 tomato. Dice 1 avocado. Dice 80g guanciale and cook in a pan until crispy. Set aside.
⏱️ 15 min - 14
Cut 2 chicken thighs into strips. Dredge the chicken strips in flour, then dip in 1 beaten egg, and finally coat with 50g panko breadcrumbs.
⏱️ 10 min - 15
Heat sunflower oil in a pan over medium-high heat. Fry the breaded chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
⏱️ 10 min - 16
Prepare the sauce: In a small bowl, whisk together 100g mayonnaise, 50g yogurt, 20ml milk, and Herbes de Provence to taste.
⏱️ 5 min - 17
After the dough has rested, roll each portion into a thin, round tortilla (approximately 20 cm diameter).
⏱️ 10 min - 18
Heat a dry non-stick pan over medium-high heat. Cook each tortilla for about 30-60 seconds per side, until lightly browned and puffed.
⏱️ 8 min - 19
Assemble the burritos: Spread some sauce on each tortilla. Add fried chicken, diced onion, tomato, avocado, crispy guanciale, and 50g grated provolone cheese. Fold and serve.
⏱️ 5 min