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Folding the burritos is straightforward. Pull the sides of the tortilla over the filling, making it snug but not overstuffed to prevent bursting when cooked. Roll it tightly away from you, folding in the ends to seal the filling inside.
To finish, John recommends giving the burritos a good browning in the skillet. Wipe the pan clean, heat it to medium, and place the burritos seam-side down to melt the cheese and create a crunchy exterior. After about two minutes, flip them for an additional crisp on the other side. Any leftover burritos can easily be stored in the fridge for later use.