REMOVE any wrappers from the burrito (foil, paper, etc.). Optional: Unwrap the burrito and remove any cold fillings (sour cream, guacamole, tomatoes, lettuce). Rewrap the burrito.

WET a paper towel with water and ring it out. It should be damp, but not soaking or dripping.

WRAP the damp paper towel around the burrito. The whole burrito, especially the open area where the filling shows, should be completely covered in the damp paper towel.

PLACE the burrito on a microwave-safe dish.

MICROWAVE on high power. Start with 30 seconds for small burritos and 45 seconds for large burritos.

FLIP the burrito over and microwave on high power for 15 to 20 seconds more.

CHECK the internal temperature of the burrito. Continue warming in 15 to 20 second intervals until it is warm to your satisfaction.

REMOVE the microwave-safe plate and take the paper towel off the burrito. Be careful not to burn your fingers.

REPLACE any cold ingredients you took out. Enjoy.

PRE-HEAT the oven to 250° F.

REMOVE any wrappers from the burrito (foil, paper, etc.). Optional: Unwrap the burrito and remove any cold fillings (sour cream, guacamole, tomatoes, lettuce). Rewrap the burrito.

LOOSELY WRAP the burrito in light aluminum foil. Make sure the exposed part of the burrito is completely covered. Place the wrapped burrito on a cookie sheet or another oven-safe pan.

HEAT in the oven for approximately 30-45 minutes, or until hot.

REMOVE the burrito from the oven and replace any cold ingredients you took out. Supplement extra cold fillings if you want.

PREHEAT the toaster oven to 400° F.

MEASURE out two pieces of aluminum foil large enough to fit the
unfolded tortilla. One will go on the bottom. The other will be on top
of the burrito.

UNFOLD the cold burrito and lay it flat on a single layer of aluminum foil. The flour tortilla touches the tin foil, and the filling is facing up. Optional: Remove any cold fillings (sour cream, guacamole, tomatoes, lettuce).

TOP the opened tortilla loosely with the second piece of foil. Now the top and bottom of the open burrito are sandwiched between the two pieces of aluminum foil.

CAREFULLY MOVE the open burrito to the toaster oven and cook for 8 to 12 minutes. Check to see if it is warm. Heat longer if necessary. The reheating time depends on how big the burrito is and the amount of filling.

REMOVE from the toaster oven when it has finished heating. Add the cold ingredients you took out. You can try to reroll the burrito if you want.

PLACE a large skillet with a lid on the stove. Turn the stove on medium heat. Add ½ teaspoon of oil to the pan to prevent the tortilla from sticking.

UNFOLD the cold burrito and lay it, tortilla side down, onto the skillet. Optional: Remove any cold fillings (sour cream, guacamole, tomatoes, lettuce).

SPREAD the filling out so it can cook evenly.

PLACE the lid on the skillet. This traps heat and moisture inside the pan.

COOK for 5 to 7 minutes. Slide the tortilla around at least once to prevent it from sticking to the pan.

REMOVE the burrito from the skillet when it is hot enough. Replace the cold ingredients. Add extra sour cream or other cold toppings, if desired.

REROLL it if you like. Warm tortillas are flexible, but toasty tortillas can
be hard to roll. If the tortilla is toasted, eat the burrito like a
tostada.

PREHEAT the air fryer to 325° F.

SPRITZ or brush the burrito with olive oil or coconut oil.

PLACE the leftover burrito in the air fryer basket. (Burrito is not frozen.)
Do not stack burritos and leave some space between them.

AIR FRY for 5 minutes. Flip the burrito over and fry for another 1 to 2 minutes.

REMOVE the burritos and enjoy the perfect crisp.