Mini burrito pockets


Your new favorite beach day snack

People who know me in person know that I love all things mini, like pygmy hippos. That extends to food as well. Therefore, I came up with mini burritos. The challenge with the standard size is that they are usually quite large and not necessarily ideal if you just want a snack or maybe something to take to an outing or serve at a get-together. The mini ones, however, are perfect for a picnic on the beach or in the park, but also work great as a party snack or for a road trip. They are sealed and small enough that you can eat them without making a mess. To give you an idea on what to expect size-wise, I’d say one pocket is about four bites.

Mini burrito pockets recipe

12 servings  *  Preparation time: 45-50 minutes


  • 12 mini wheat tortillas (or soft taco shells)
  • 1/3 lbs (150 grams) of ground beef
  • 1 generous tablespoon of tomato paste
  • 6 ounces (165 grams) of sweet corn (approx. 12 teaspoons)
  • 5.5 ounces (150 ml) of sour cream (approx. 12 teaspoons)
  • 1 teaspoon of lime juice
  • 12 cocktail tomatos, diced
  • Lettuce
  • Chili powder
  • Salt and pepper to taste

Bring a pan to medium heat and cook the ground beef in it until done. Then add the tomato paste with a little bit of water to dissolve it. Spice it up with the chili powder, salt and pepper to taste. Continue by taking the meat off the heat and setting it aside.

Mix the sour cream with the lime juice and salt and pepper to taste. Now the main preparation is done, so let’s start packing our little burrito packages.

Place a mini tortilla in front of you. Add a little bit of lettuce to the center of it, drizzle the cocktail tomato dices on top, add a tablespoon of the ground beef and top it up with a teaspoon of sweet corn. Add a teaspoon of the lime sour cream. Next, fold over the two opposite sites of the tortilla. It’s important that the tortilla edges overlap in such a way that the burrito is fully closed. Now, bring a pan to medium heat and place the burrito in it with the “open” side facing downwards. Let it cook on that side for 1-2 minutes, and thereby the overlap should be sealed. Now flip it over and let the burrito cook on the other side for a minute.