You’ve made it through Thanksgiving and the leftover overload is real. Containers filled with turkey, cranberry sauce, and stuffing cram your fridge, but you spent hours preparing food for the big feast so you don’t want a bite to go to waste. Solution: Roll your Thanksgiving leftovers into a breakfast burrito in just five minutes. (Also follow the steps below to learn how to wrap a burrito like Taco Bell so it won’t fall apart after a few bites.) This Thanksgiving burrito is heated in a skillet so it’s hot and crispy when you’re ready to eat. Now, you can hold your entire Thanksgiving meal in your hand and sprint out the door. Who wouldn’t be thankful for that?
Thanksgiving Breakfast Burritos
1 (12-inch) flour tortilla
1 tablespoon mayonnaise
1 tablespoon cranberry sauce
2 tablespoons stuffing
1 tablespoon corn
¼ cup turkey
½ tablespoon butter for toasting
How to Make It
Pile it on. Layer all ingredients except butter onto the tortilla in the order listed—or whichever order you want. Who cares? Do whatever works for you.
Roll and wrap. Start by pulling the bottom half toward the top half and pulling back to tuck the fillings away. Fold in both edges and tightly roll until your burrito takes shape.
Toast. Add butter to a medium skillet and heat the burrito over medium-high heat for one to two minutes on each side, or until golden brown.
Eat. Slice in half and dip in a side of extra cranberry sauce.