Left-Overs Turned into a Tasty Tri-Tip Burrito

Tri-Tip cooked on my Green Mountain Pellet grill is a Splatts family favorite. Just throw some salt, pepper, and garlic powder on it and it’s ready for the grill. Sliced thin, with a pink smoke ring around the edge and a slightly pink middle… perfection!!

I can’t stand to see left-overs put into the fridge and slowly migrate their way to the back. Then they never get eaten. What a waste!! I never let my Tri-Tip go to waste though. Tri-Tip sandwiches for lunch, a breakfast scrambler, or just warm it up and toss those slices of tender meat down the hatch.

The other day, Mama Splatts and I were hanging out while the kids were at school. Lunch time rolled around and she said,

”I want a burrito! Why do I always want a burrito?”
Hey, ain’t nothing wrong with a big ol’ burrito!

Instead of going to our favorite Mexican Restaurant, I told her I was gonna make one with the leftover Tri-Tip. I sure hope this turns out they way I want it to…

First I took the thin sliced Tri-Tip and cut it into strips.

Then tossed those strips of tender meat into a pan

Added a couple cups of water and some taco seasoning, stir, then bring it up to a boil. Then let it simmer with the lid on for about 20 minutes. Well long enough for me to run to the store and pick up some big tortillas to make these tasty burritos.

Slap a layer of refried beans on the tortilla. Followed by a layer of cheese and then the Tri-Tip. I like to put the cheese between the beans and meat. It helps the cheese melt fast.

Now pile on all the fixers’… lettuce, onion, avocado, tomatoe, sour cream and some habanero hot sauce. This one is Mama Splatts’ burrito so it doesn’t have the hot sauce. She doesn’t really care to much for that spicy punch in the mouth from the habanero sauce.

Every single time I make a burrito, I always overfill it. I just start piling stuff on then realize… CRAP!! This isn’t going to wrap up very well! Yet, with a little finesse I was able to wrap up this burrito and toss it into a hot pan. I love to grill up the outside of the burrito. Adds a little crispness to the outside. Plus when you grill the seam it helps hold it together. Especially when the contents are ready to explode out of of there.