Greenlee's Ham Breakfast Burrito

Pro tips

• Warm the tortilla on a griddle or dry skillet for 15–20 seconds per side to make it pliable and help the burrito seal tightly.
• Layer ingredients strategically: place ham and heavier fillings in the center, with jalapeños and onions on top for easy customization.
• Wrap tightly by folding in the sides first, then rolling from bottom to top with consistent pressure to prevent the burrito from falling apart.
• Toast the wrapped burrito seam-side down on a griddle for 1–2 minutes if you prefer a crispy exterior and better structural integrity.

Substitutions

• Ham → Canadian bacon or smoked turkey (leaner option)
• Fresh jalapeños → pickled jalapeños (tangier, less fresh heat)
• Onions → caramelized onions or roasted bell peppers (sweeter flavor profile)

Storage & make-ahead

Store wrapped burrito in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 12–15 minutes or on a griddle over medium heat until warmed through.

Can I make this burrito ahead of time?

Yes. Wrap the assembled burrito tightly in foil and refrigerate up to 2 days. Reheat in a 350°F oven for 12–15 minutes until warm throughout.

What's the best way to customize this burrito?

Add fresh jalapeños and diced onions before wrapping. You can also include sautéed peppers, cheese, scrambled eggs, or hash browns depending on preference.

Should I use a griddle or pan to warm the tortilla?

A warm griddle or large skillet works best to soften the tortilla and help it seal. Heat until just pliable, about 15–20 seconds per side.

Can I substitute deli ham for fresh ham?

Yes. Use quality sliced ham or Canadian bacon. For best results, warm it slightly before wrapping to enhance flavor and help the burrito stay cohesive.

What type of tortilla works best?

Large flour tortillas (10–12 inches) are ideal. They're pliable enough to wrap without tearing and hold the fillings securely.