A burrito is traditionally made with a wheat-flour tortilla rather than a corn tortilla.
The tortilla is wrapped around fillings such as beans, rice, meat, cheese, and salsa. In Tex-Mex cooking, burritos are often larger than many Mexican regional versions and may include combinations associated with American restaurant menus. They can be served whole, cut in half, or covered with chile sauce.
Flour tortillas are especially suited to burritos because wheat dough produces a flexible, elastic wrapper that can hold substantial fillings without tearing. Corn tortillas are more commonly associated with tacos, enchiladas, and tostadas, although culinary boundaries vary.
The word burrito is often linked to the Spanish word burro, meaning “donkey,” but the exact origin of the food’s name is uncertain. Burritos should not be confused with chimichangas, which are burritos that have been deep-fried.