Reheating (best methods)

Food safety target: reheat until piping hot throughout and an internal temperature of 75°C is reached (or until steaming hot).

The aluminium foil holds heat and moisture — good for even reheating but it prevents the tortilla from crisping unless you remove the foil at the end.

1. Oven — best for texture

   • From fridge: preheat oven to 180°C (fan), if we packed in aluminium foil, place burritos on a tray and heat 18–25 minutes until hot all the way through. Remove foil for the last 3–5 minutes to crisp the tortilla.

   • From frozen: preheat to 180°C, heat 40–55 minutes ( leave it wrapped first, then uncover to crisp last 5–10 minutes). Times vary — check centre temperature.

2. Microwave — must remove foil

   • Always remove aluminium foil before microwaving.

   • Place burrito on a microwave-safe plate. If wrapped in foil, remove wrapping.

   • Heat on high for 2–3 minutes (400 g) or 3–5 minutes (800 g), flip halfway through. Let rest 1–2 minutes — the heat evens out. Increase time if still cold in the centre.

   • From frozen: heat longer and in short bursts (e.g., 3–4 minutes, check, then +1–2 minute bursts) until piping hot — finishing in an oven or skillet improves texture.

   • Do NOT microwave while wrapped in foil — fire and arcing risk.

3. Stovetop / skillet — for a crisp tortilla

   • Thawed only. Remove all foil.

   • Heat a non-stick pan on medium, add a small pat of butter or oil, cook 3–5 minutes per side until hot and crisp and centre is steaming.

   • If the burrito is cold from fridge, give a minute or two extra per side.

4. Air fryer

   • Best practice: unwrap and place burrito directly in the basket/tray. If you must use foil, use a small foil piece underneath (not wrapped around) and never cover the basket.

   • From fridge: 170–180°C for 8–12 minutes. From frozen, add extra 6–10 minutes. Check centre.

Tip: If reheating from frozen in the microwave, then finishing in the oven or skillet for 3–5 minutes gives much better texture.