Are you looking for a delicious and satisfying meal that’s easy to make? Look no further than the humble wet burrito! A staple of Mexican cuisine, this tasty treat has been gaining popularity worldwide for its comforting combination of tortilla, beans, cheese, and savory fillings. From classic beef and cheese to more adventurous options like shrimp and avocado or vegan lentils and cashew cheese, there’s a wet burrito recipe out there to suit every taste and occasion.
In this article, we’ll explore 20 mouth-watering wet burrito recipes that are sure to become new favorites. Whether you’re in the mood for something spicy, cheesy, or simply satisfying, we’ve got you covered. So go ahead, get creative, and wrap yourself up with one (or two, or three…) of these delectable dishes.
Classic Beef Wet Burrito with Red Sauce
This classic burrito recipe combines tender beef, creamy red sauce, and crispy tortilla wraps, perfect for a satisfying meal or snack. With minimal prep time, you can enjoy this flavorful dish in no time!
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup red enchilada sauce
– 8-10 tortilla wraps
– 1 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the skillet; cook until the onion is translucent.
3. In a separate pan, warm the tortilla wraps over low heat for 30 seconds on each side.
4. Spoon about 1/2 cup of the beef mixture onto the center of each tortilla wrap, leaving a small border around the edges.
5. Pour about 1/4 cup of red enchilada sauce over the beef, then sprinkle with shredded cheese (if using).
6. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll into a burrito shape. Repeat with remaining ingredients.
Cooking Time: 20-25 minutes
Cheesy Chicken Wet Burrito with Green Enchilada Sauce
This classic burrito recipe gets a creamy twist with melted cheese and tangy green enchilada sauce. A satisfying meal that’s easy to make and sure to please!
Ingredients:
– 1 lb cooked chicken breast, shredded
– 1 cup cooked white rice
– 1 can (10 oz) green enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large tortillas
– Optional: diced tomatoes, sour cream, and shredded lettuce for toppings
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high. Add cooked chicken and stir until heated through.
3. Add enchilada sauce and stir to combine. Bring to a simmer and let cook for 5 minutes.
4. Meanwhile, warm tortillas in the oven or microwave.
5. Assemble burritos by spooning the chicken mixture onto each tortilla, followed by a sprinkle of cheese and cilantro.
6. Roll up burritos and place seam-side down on a baking sheet. Drizzle with remaining enchilada sauce and top with more cheese.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Vegetarian Wet Burrito with Black Beans and Cheese
This recipe is a flavorful and filling twist on the classic burrito, featuring tender black beans, melted cheese, and a savory sauce wrapped in a warm tortilla.
Ingredients:
– 1 cup cooked black beans
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 tortillas (flour or corn)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced bell peppers, chopped cilantro, sliced avocado
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the black beans, cumin, salt, and pepper. Cook for 1-2 minutes.
4. Add the diced tomatoes with green chilies; stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the black bean mixture onto a tortilla, followed by shredded cheese.
7. Serve immediately and enjoy!
Cooking Time: Approximately 15-20 minutes
Spicy Pork Wet Burrito with Chipotle Sauce
Add some heat to your burrito game with this spicy pork wet burrito recipe, featuring chipotle sauce and crispy tortillas.
Ingredients:
– 1 lb ground pork
– 1/2 cup chipotle peppers in adobo sauce, finely chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the ground pork and cook until browned, breaking it up with a spoon as needed.
2. Add the chopped chipotle peppers, onion, and garlic to the skillet. Cook until the vegetables are softened.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by spooning the pork mixture onto a warmed tortilla, followed by a sprinkle of cheese (if using). Fold the bottom half up, then fold in the sides and roll into a tight cylinder.
Cook Time: 15-20 minutes
Breakfast Wet Burrito with Eggs and Chorizo
Start your day off right with this flavorful breakfast burrito featuring scrambled eggs, spicy chorizo sausage, and creamy avocado wrapped in a warm tortilla.
Ingredients:
– 4 large eggs
– 1/2 cup cooked chorizo sausage, crumbled
– 1 ripe avocado, diced
– 1/2 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large flour tortillas
– Optional: salsa, sour cream, cilantro for garnish
Instructions:
1. Crack eggs into a bowl and whisk until scrambled. Set aside.
2. Heat the olive oil in a non-stick skillet over medium heat. Add crumbled chorizo sausage and cook until browned, about 3-4 minutes.
3. Add scrambled eggs to the skillet and stir to combine with chorizo. Cook until eggs are set, about 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with egg and chorizo mixture, shredded cheese, and diced avocado.
6. Serve immediately, garnished with salsa, sour cream, and cilantro if desired.
Cooking Time: 15 minutes
Shrimp and Avocado Wet Burrito with Creamy Sauce
A twist on traditional burritos, this recipe combines succulent shrimp, creamy avocado, and tangy sauce wrapped in a warm tortilla.
Ingredients:
• 1 pound large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup cream-based sauce (store-bought or homemade)
• 4-6 corn tortillas
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)
Instructions:
1. Cook the shrimp in olive oil with chopped onion and minced garlic until pink and tender, about 3-4 minutes.
2. In a separate bowl, combine diced avocado and cream-based sauce.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by placing cooked shrimp, avocado mixture, and any additional desired toppings (e.g., sliced tomatoes, shredded lettuce) onto the warmed tortilla.
5. Serve immediately and garnish with chopped cilantro if desired.
Cooking Time: Approximately 15-20 minutes
Slow Cooker Wet Burrito with Pulled Pork
This hearty recipe combines tender pulled pork, creamy beans, and gooey cheese wrapped in a warm tortilla. Perfect for a comforting meal or crowd-pleasing gathering.
Ingredients:
– 1 lb boneless pork shoulder
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp chili powder
– Salt and pepper, to taste
– 8-10 tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, chili powder, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About an hour before serving, stir in the canned tomatoes and red kidney beans.
4. Warm tortillas according to package instructions.
5. Assemble burritos by spooning pulled pork mixture onto a tortilla, followed by cheese and any desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 8-10 hours (low), 4-6 hours (high)
Mexican Wet Burrito with Ground Beef and Refried Beans
Savor the flavors of a classic Mexican dish with this easy-to-make wet burrito recipe, featuring ground beef and refried beans wrapped in a warm flour tortilla.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Refried beans (canned or homemade)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa, cilantro
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add chopped onion and minced garlic; cook until the onion is translucent.
3. Sprinkle taco seasoning over the mixture and stir to combine. Cook for 1-2 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning refried beans onto a tortilla, followed by ground beef mixture and shredded cheese.
6. Roll up the burrito and place seam-side down on a serving plate. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
California-Style Wet Burrito with Guacamole
Experience the flavors of the Golden State with this mouthwatering California-style wet burrito, smothered in creamy guacamole and served hot. Perfect for a satisfying meal or snack.
Ingredients:
– 1 pound ground beef (or ground turkey, chicken, or beans for alternative options)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 flour tortillas
– 1 can (16 oz) refried beans
– Shredded cheese (Cheddar or Monterey Jack work well)
– Guacamole ingredients: ripe avocados, lime juice, salt, and optional red onion and cilantro
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add diced onion and minced garlic; cook until the onion is translucent.
3. Stir in taco seasoning and follow package instructions to complete cooking.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each with cooked beef mixture, refried beans, and shredded cheese.
6. Serve with guacamole on top (see below).
Guacamole:
1. Mash ripe avocados in a bowl until smooth.
2. Add lime juice, salt, and optional red onion and cilantro; stir to combine.
Cooking Time: 30-40 minutes
BBQ Chicken Wet Burrito with Smoky Sauce
Get ready to wrap your taste buds around this mouthwatering combination of juicy chicken, tangy slaw, and creamy smoky sauce all wrapped up in a warm tortilla.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup Smoky BBQ Sauce (see below)
– 8-10 inch flour tortilla
– 1 cup shredded cabbage
– 1/2 cup shredded carrots
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Smoky BBQ Sauce:
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Grill or bake the chicken breasts until cooked through.
2. Slice the chicken into thin strips.
3. In a separate pan, warm the tortilla over medium heat for about 30 seconds on each side.
4. Assemble the burrito by spreading the Smoky BBQ Sauce on the tortilla, followed by sliced chicken, slaw (cabbage, carrots, queso fresco), and cilantro.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the burrito to seal.
Cooking Time: 15-20 minutes
Green Chile Wet Burrito with Shredded Chicken
This recipe brings together the flavors of the Southwest in a delicious and satisfying burrito. Slow-cooked shredded chicken is smothered in a spicy green chile sauce, wrapped in a tortilla with melted cheese and served hot.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 can (4 oz) chopped green chilies
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 flour tortillas
– Shredded cheese (Monterey Jack or Cheddar)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in green chilies and cook for an additional minute.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with shredded chicken mixture, cheese, and optional toppings.
Cooking Time: 45 minutes
Loaded Wet Burrito with Rice, Beans, and Cheese
Satisfy your cravings with this hearty, filling burrito packed with rice, beans, cheese, and all the fixin’s.
Ingredients:
– 1 cup cooked white rice
– 1 cup cooked black beans, warmed
– 1 cup shredded cheddar cheese
– 1/2 cup cooked ground beef or turkey (optional)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Tortilla wraps (6-8 inches in diameter)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the oil over medium-high. Add onion and garlic; cook until softened.
3. Add cooked ground beef or turkey (if using); stir to combine with onions and garlic.
4. Stir in cumin, salt, and pepper. Cook for 1-2 minutes.
5. Warm tortilla wraps by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning rice, beans, meat mixture (if using), and cheese onto each wrap.
Cook Time: 15-20 minutes
Buffalo Chicken Wet Burrito with Blue Cheese Drizzle
This recipe combines the bold flavors of buffalo chicken, creamy blue cheese, and warm tortilla for a satisfying and indulgent meal. Perfect for game day or a cozy night in.
Ingredients:
– 1 lb cooked chicken breast (such as rotisserie)
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled blue cheese
– 1/2 cup diced red bell pepper
– Salt and pepper to taste
– Optional toppings: diced onions, sour cream, cilantro
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cooked chicken, Frank’s RedHot sauce, and ranch dressing. Mix well.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spooning the buffalo chicken mixture onto a tortilla, followed by shredded cheese, diced red bell pepper, and any desired toppings.
5. Place burritos on a baking sheet lined with parchment paper and bake for 10-12 minutes or until cheese is melted and bubbly.
6. While burritos are baking, prepare blue cheese drizzle by mixing crumbled blue cheese with 1 tablespoon sour cream.
7. Serve burritos hot with blue cheese drizzle spooned over the top.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Wet Burrito
A flavorful twist on traditional burritos, this recipe combines the comfort of sweet potatoes with the savory taste of black beans, all wrapped up in a warm tortilla.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Salsa (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Add black beans, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the sweet potato and bean mixture onto a tortilla, followed by any desired toppings (shredded cheese, salsa).
6. Serve immediately.
Cooking Time: 15-20 minutes
Steak and Pepper Wet Burrito with Queso Sauce
A flavorful twist on traditional burritos, this recipe combines tender steak, sautéed peppers, and creamy queso sauce wrapped in a warm tortilla.
Ingredients:
– 1 lb flank steak
– 2 large bell peppers (any color), sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 8 oz cheddar cheese, shredded
– 1 can (16 oz) black beans, drained and rinsed
– 4 large tortillas
– Queso sauce (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Grill or cook the steak to desired doneness. Slice into thin strips.
2. In a large skillet, sauté the peppers and onion until tender. Add garlic and cook for 1 minute.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by adding cooked steak, pepper mixture, black beans, and queso sauce to each tortilla.
5. Serve immediately and enjoy!
Cooking Time: Approximately 25 minutes
Seafood Wet Burrito with Crab and Shrimp
This mouthwatering burrito combines succulent crab and shrimp with flavorful wet ingredients, wrapped in a warm tortilla. Perfect for seafood lovers, this dish is sure to satisfy your cravings.
Ingredients:
– 1 pound jumbo lump crab meat
– 1/2 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed seafood broth
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add crab meat and shrimp; cook until pink, about 5-7 minutes.
4. Stir in seafood broth and Old Bay seasoning. Bring to a simmer.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling each with crab and shrimp mixture, then topping with shredded cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Vegan Wet Burrito with Lentils and Cashew Cheese
This recipe combines the comfort of a warm burrito with the nutritional power of lentils and creamy cashew cheese. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup brown rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup cashew cheese (see note)
– Tortilla wraps (whole wheat or corn)
– Optional toppings: avocado, salsa, shredded lettuce, diced bell peppers
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the cooked lentils, brown rice, cumin, salt, and pepper to the skillet. Stir to combine.
3. Simmer for 5-7 minutes or until heated through.
4. Assemble the burritos by spreading a layer of the lentil mixture onto a tortilla wrap, followed by a spoonful of cashew cheese.
5. Serve with desired toppings.
Cooking Time: 15-20 minutes
Hawaiian Wet Burrito with Ham and Pineapple
This tropical take on the classic burrito combines the salty sweetness of ham, pineapple, and teriyaki sauce with creamy beans and melted cheese. Perfect for a flavorful and filling meal.
Ingredients:
– 1 lb cooked ham
– 1 can black beans, drained and rinsed
– 1 cup cooked rice
– 1 cup shredded cheddar cheese
– 1/2 cup pineapple chunks
– 1/4 cup teriyaki sauce
– 8-10 inch flour tortilla
– Optional toppings: diced green onions, sesame seeds, pickled ginger
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, combine black beans, cooked rice, and shredded cheese. Cook over medium heat until heated through.
3. Place the tortilla on a baking sheet and spoon the bean mixture onto one half of the tortilla.
4. Top with ham, pineapple chunks, and teriyaki sauce.
5. Fold the tortilla in half to enclose the filling.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve hot and customize with your favorite toppings.
Cooking Time: 10-12 minutes
Philly Cheesesteak Wet Burrito with Cheese Sauce
Get ready to wrap your taste buds around this mouthwatering combination of juicy steak, gooey cheese, and tangy sauce. This Philly Cheesesteak Wet Burrito with Cheese Sauce is a twist on the classic sandwich that will become your new go-to comfort food.
Ingredients:
– 1 lb beef top round or rump steak, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 8-10 flour tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup beef broth
– 2 tablespoons tomato paste
– Salt and pepper to taste
– Cheese sauce (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add steak and cook until browned, about 3-4 minutes.
2. Remove steak from pan and set aside. Add onion and garlic; cook until softened, about 5 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by placing cooked steak mixture onto tortilla, followed by cheese sauce and any desired toppings.
Cooking Time: 15-20 minutes
Cheese Sauce Recipe:
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– 1/2 cup shredded cheddar cheese
– 1/4 teaspoon paprika
Combine ingredients in a saucepan over medium heat, whisking until smooth. Bring to a simmer and cook for 5-7 minutes or until thickened.
Bacon and Egg Wet Burrito with Salsa Verde
Elevate your breakfast game with this twist on the classic burrito, featuring crispy bacon, scrambled eggs, creamy salsa verde, and warm flour tortilla.
Ingredients:
– 1 large flour tortilla
– 4 slices of bacon
– 2 eggs
– 1/4 cup salsa verde (see recipe below)
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, chopped cilantro
Instructions:
1. Cook the bacon in a pan over medium heat until crispy. Remove from heat and set aside.
2. In a separate pan, scramble the eggs and season with salt and pepper.
3. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burrito by spreading scrambled eggs down the center of the tortilla, followed by crispy bacon, salsa verde, and any desired toppings.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat cylinder.
Salsa Verde Recipe:
– 1 cup fresh parsley
– 1/2 cup fresh oregano
– 1 jalapeño pepper, seeded and finely chopped
– 1 garlic clove, minced
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a blender or food processor. Pulse until smooth.
Cooking Time: 10-15 minutes
Summary
Get ready to wrap up your meal with these mouth-watering wet burrito recipes! From classic beef and chicken to vegetarian, vegan, and even breakfast-inspired options, there’s something for every occasion. Try our spicy pork and chipotle sauce, slow-cooked pulled pork, or seafood-packed crab and shrimp. For a twist, go for the loaded burrito with rice, beans, and cheese, or get international with Hawaiian ham and pineapple or Philly cheesesteak. With these 20 delicious recipes, you’ll never run out of ideas for your next meal.
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