Burrito de Huevo
Egg burrito; scrambled eggs, sometimes with chorizo or machaca.
Wraps and Burritos
Venture into our Wraps category – the ultimate celebration of this globally loved sandwich variant! Discover the versatile beauty of wraps and burritos, where ingredients harmoniously bundle up in a blanket of bread or tortilla. From the traditional Middle Eastern Shawarma to the hearty Mexican Burrito, we're wrapping up flavors from around the world. Embrace the fact: yes, wraps and burritos are definitely sandwiches, and they offer a world of culinary delight.
Burrito de Frijoles
Bean burrito; simple refried beans in flour tortilla. Traditional, simple.
Burrito de Desayuno
Breakfast burrito; eggs, meat, potatoes in flour tortilla.
Burrito de Chile Verde
On the El Paso–Juárez border you order a burrito by its pot. De chile verde is the green one: pork shredded pale in tomatillo and roasted chile, rolled thin, foil-twisted.
Burrito de Chile Colorado
A Northern Mexican burrito named for its color, not a state: beef or pork braised in chile colorado, the brick-red sauce of dried guajillo pods, reduced to a glaze and rolled in warm wheat.
Burrito de Chicharrón
The burrito de chicharrón stews hard pork crackling in salsa until it slackens and swells, then wraps it in a warm flour tortilla: a snack fried for its crunch cooked tender on purpose.
Burrito de Carne Asada
Grilled beef burrito; carne asada, often with just guacamole and salsa in Mexican style.
Burrito con Chile Verde New Mexico
Green chile pork burrito, NM style.
Burra
The Sonoran wrap built on a paper-thin forty-centimetre wheat flour tortilla, filled with machaca or carne asada and rolled tight. The Sonoran name for the local burrito form.
Breakfast Burrito
Eggs, potato, cheese, and chile rolled in a warm flour tortilla and sealed in foil, peeled down as you drive. The Santa Fe naming claim, and the older dish beneath it.
Breakfast Burrito California
Breakfast burrito with hash browns or fries inside.
Birria Ramen Burrito
Fusion combining birria with ramen elements.
Beefy 5-Layer Burrito
Ground beef, nacho cheese, beans, sour cream, cheddar in flour tortilla.
Bean and Cheese Burrito
The bean-and-cheese burrito is the form at its floor: warm refried beans and a melting cheese fused into one body inside warm wheat, the everyday norteno and Cal-Mex base.
Arizona Burrito
Arizona style; often with green chile influence from New Mexico, chimichanga popular.
Al Pastor Burrito
Pork shaved off a vertical trompo, all charred edges and chile-achiote marinade, packed into a Mission-style flour tortilla with rice, beans, grilled pineapple and salsa.
Yorkshire Pudding Wrap
A Sunday roast rebuilt to carry: one Yorkshire pudding baked wide and flat, folded around sliced beef, roast potatoes, stuffing, greens, and gravy, and eaten standing at a market stall.
Wrap
Tortilla wrap with various fillings; very common.
Tandoori Chicken Sandwich
Tandoor-charred yoghurt-marinated chicken folded into a soft naan painted with cool raita, with sliced red onion and cucumber; the British-Indian curry-house portable form of a 1920s Peshawar dish.
Spice Bag Wrap
A spice bag is a loose pile of salt-chilli chicken and chips from the fryer; the wrap rolls that finished Dublin takeaway invention into a warm tortilla for the walk home.
Seekh Kebab Roll
Skewered spiced mince off a charcoal sigri, folded into a roomali roti so thin it flaps like a handkerchief: the Lucknawi and Delhi kebab roll, cousin to Kolkata's paratha-wrapped kati.
Samosa Sandwich
A whole deep-fried samosa pressed into sliced white bread with mango chutney: the British-Indian corner-shop appropriation of a Central Asian pastry into a 1950s loaf.