Italian Burrito

A close-up of a burrito cut in half, wrapped partly in foil, showing layers of ground meat, rice, cheese, tomatoes, and lettuce. A pepper and toothpick are on the side, with a jar of pickled onions in the background.

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Experience Italian comfort in a handheld wrap. We’ve layered savory Italian sausage, roasted red peppers, and zesty pickled onions over cheesy tomato rice, finished with a creamy basil pesto. This recipe yields approximately 3-4 burritos depending on full you make them.

Prep Time20

Cook Time45

Refrigerate Onions4

Total Time5 5

Servings: - 4 burritos

Equipment

1 Large frying pan
1 wide-mouth glass mason jar tempered glass

Ingredients

Filling

3 or 4 large tortillas depending on how full you make them
1½ cups mozzarella shredded
1 cup roasted red peppers roughly chopped
1/4 cup peperoncino roughly chopped
2 cups ground Italian sausage

Pickled Onions

2 red onions thinly sliced, roughly 2 cups of onions
2/3 cup water
2/3 cup white vinegar
1 tbsp salt
2 tsp granulated sugar

Tomato Rice

2 cups cooked rice long grain
2¼ cups tomato sauce
1/2 cup mozzarella cubed, approx 1/4 inch pieces
1 tbsp parmesan cheese grated

Pesto Mayonnaise

3 tbsp basil pesto
3 tbsp mayonnaise
1 tbsp white vinegar

Instructions

Prepare the onions: Thinly slice the onions and place them into a clean, heat-safe glass jar.
Combine the remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat, then immediately remove from the burner.
Pour the hot brine over the onions, ensuring they are completely submerged.
Seal the jar and let it sit at room temperature until the onions have cooled completely.
Transfer to the refrigerator and chill for at least 4 hours before serving to allow the flavors to develop.
Prepare the tomato rice: Preheat your oven to 375°F.
In a large mixing bowl, stir together the cooked rice, 2 cups of tomato sauce, cubed mozzarella, and parmesan cheese and mix until well combined.
Ladle 1/4 cup of tomato sauce onto the bottom of a 5x5-inch baking dish.
Pour the rice mixture evenly over the sauce and cover with aluminum foil.
Bake for 35-40 minutes or until the rice is bubbling and the cheese has melted.
Prepare the pesto mayonnaise: In a small bowl, whisk together all ingredients until smooth. Cover and refrigerate until ready to assemble the burritos.
Prepare the Italian sausage: In a large skillet over medium-high heat, cook the ground sausage. Break it apart with a spoon until it is no longer pink and the juices run clear.
Carefully drain off any excess fat from the pan then cover to keep warm.
Assemble: Warm your tortilla in a dry skillet for 15 seconds until it's soft and pliable to prevent any tearing while rolling.
Add each tortilla warap onto the centre of a square of aluminum foil or parchment paper.
In each tortilla, add a approximately a 1/3 amount of each ingredient: rice, shredded mozzarella, roasted red peppers, peperoncino, ground Italian sausage, pickled onions and pesto mayonnaise.
*See FAQ above for tips to crisp the exterior of the burrito if desired.
Wrap: Fold the bottom corner over the burrito, tuck in the side corners, and roll it tightly toward the top corner. Then wrap with the foil or parchment paper.
Slice in half and enjoy right away.

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