Half Burrito Box Recipe

Warm tortilla

Lightly warm the flour tortilla for pliability: heat in a dry skillet over medium for 15–20 seconds per side or microwave wrapped in a slightly damp paper towel for 10–12 seconds.

Prepare fillings

If using pre-cooked protein, reheat gently in a skillet or microwave until just warm (to maintain juiciness). Season protein with 1/8 tsp salt and a pinch of black pepper while reheating. Warm the seasoned rice and beans until heated through (about 30–60 seconds in microwave or 2–3 minutes in a covered skillet).

Assemble half burrito

Place the warmed tortilla flat. Spread the 1/2 cup rice lengthwise in the center leaving 1–2 inches clear on both edges. Add 1/4 cup beans on top of rice, then 2 oz warmed protein. Spoon 2 tbsp pico de gallo over the protein. Add 1/4 cup shredded lettuce and 1/4 cup shredded cheese. Dollop 1 tbsp sour cream and 1 tbsp salsa. Squeeze optional lime wedge over fillings if desired. Fold the bottom edge up over the filling, fold in the sides, then roll tightly to enclose into a half burrito size (you may cut in half if desired).

Finish

If you prefer a lightly crisp exterior, place the assembled burrito seam-side down in a medium skillet over medium heat and toast 45–60 seconds per side until lightly golden. Keep warm in foil while packing into the boxed lunch.

Combine 3 oz mixed fresh fruit in a small container. If desired, toss fruit with 1/2 tsp fresh lime juice to brighten flavors. Chill until packing.

Portion 1 oz corn tortilla chips into a sealed bag or compartment. If chips are unsalted, lightly sprinkle 1/8 tsp salt and gently shake to coat. Seal to keep crisp.

Make guacamole

Halve and pit the 1/2 avocado, scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1/2 tsp lime juice, 1 tsp finely diced red onion, 1/2 tsp minced cilantro, 1/8 tsp salt, 1/16 tsp black pepper and optional 1 tsp diced tomato. Adjust seasoning to taste. Transfer to a small sealed container; press a piece of plastic wrap directly on the surface to minimize browning and chill until packing.

Place the half burrito in the main compartment or a foil-lined sleeve. Add the sealed fruit cup and a sealed bag of corn tortilla chips. Include the guacamole container on the side. If transporting more than 2 hours, add an ice pack to keep components cool. Provide napkin and utensils as needed.