This California Burrito Nutella is a playful dessert twist on the classic San Diego-style burrito, swapping carne asada and fries for a warm tortilla filled with creamy Nutella, fresh strawberries, and crispy golden fries. It works because the salty crunch of the fries contrasts beautifully with the sweet hazelnut spread and juicy fruit, creating a sweet-and-savory bite that’s surprisingly satisfying. Serve it warm for the best texture, and feel free to customize it with your favorite toppings.
Ingredients
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (240 ml) Nutella or chocolate-hazelnut spread
- 2 cups (300 g) frozen french fries (or 1 large russet potato, cut into fries)
- 1 cup (150 g) fresh strawberries, hulled and sliced
- 1 banana, sliced (optional)
- 1/2 cup (50 g) shredded coconut or chopped nuts (optional)
- 1 tablespoon (15 ml) vegetable oil (if baking or pan-frying)
Instructions
- Preheat your oven to 425°F (220°C). If using frozen fries, spread them on a baking sheet and bake according to package directions, usually 20-25 minutes, until golden and crispy. If using a fresh potato, cut into thin strips, toss with a little oil, and bake for 25-30 minutes, flipping halfway.
- While the fries cook, warm the tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in foil and warm in the oven for 5 minutes. This makes them pliable and prevents cracking.
- Spread about 1/4 cup (60 ml) of Nutella evenly over each tortilla, leaving a 1-inch border around the edges.
- Once the fries are done, let them cool slightly for 2-3 minutes so they don’t melt the Nutella too quickly.
- Divide the fries and sliced strawberries (and banana, if using) among the tortillas, placing the filling in a line down the center.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom, tucking in the filling as you go. Make sure the seam is on the bottom.
- Optional: For a golden, crispy exterior, heat a little oil in a skillet over medium heat and cook the burritos seam-side down for 2-3 minutes per side, until golden. Alternatively, place them on a baking sheet and bake at 400°F (200°C) for 5-7 minutes.
- Slice each burrito in half diagonally and serve warm.
Tips
- Fry crispness: The key to this dish is crispy fries. If they’re soggy, the burrito will be mushy. Bake or air-fry them until they are deeply golden and crunchy, and let them cool just slightly before assembling.
- Tortilla handling: Always warm the tortillas before filling. Cold tortillas crack and tear when rolled. If you have time, you can also toast them directly over a gas flame for a slightly charred flavor.
- Nutella consistency: If your Nutella is too thick to spread, microwave it in a bowl for 10-15 seconds until it’s soft and spreadable. Be careful not to overheat it.
- Substitutions: You can use any chocolate-hazelnut spread or even chocolate peanut butter. For a fruit variation, try sliced bananas, raspberries, or mango. If you don’t eat dairy, use a vegan chocolate spread and dairy-free tortillas.
Serving Suggestions
Serve the burritos warm, straight from the skillet or oven, so the Nutella is slightly melted and the fries are still crispy. They’re great as a dessert, a fun weekend brunch, or a sweet snack. Add a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce on top. A sprinkle of sea salt can also enhance the sweet-savory contrast.
Variations
- Classic Fruit & Nut: Add sliced almonds or chopped hazelnuts along with the strawberries for extra crunch.
- Banana Split Style: Use banana slices instead of strawberries and add a drizzle of hot fudge or caramel.
- Spicy Sweet: Add a pinch of chili powder or a drizzle of sriracha to the Nutella for a surprising kick.
- Breakfast Burrito: Add crispy bacon bits and a sprinkle of cinnamon for a sweet-and-savory morning treat.
Storage and Reheating
These burritos are best enjoyed immediately, as the fries lose their crispness when stored. If you have leftovers, wrap them tightly in foil and refrigerate for up to 2 days. To reheat, place them in a toaster oven or regular oven at 350°F (175°C) for 10-15 minutes, or until heated through. Avoid microwaving, as it will make the tortilla soggy and the fries rubbery.
Frequently Asked Questions
Can I use sweet potato fries instead of regular fries? Yes, absolutely. Sweet potato fries add a different flavor and a bit more sweetness, which pairs nicely with the chocolate. Just make sure they are cooked until very crispy, as they tend to be softer than regular fries.
Can I make these ahead of time? They are best made fresh, but you can prepare the components in advance. Cook the fries and store them in an airtight container in the fridge for up to a day. Warm them in the oven to re-crisp before assembling. You can also spread the Nutella on the tortillas and refrigerate them, but assemble and cook just before serving.
What if I don’t have Nutella? You can use any chocolate-hazelnut spread, or make your own by blending hazelnuts with cocoa powder and a sweetener. Alternatively, use chocolate chips and a little cream to make a quick ganache, or simply use peanut butter and jelly for a different twist.
Can I make this vegan? Yes, use a vegan chocolate-hazelnut spread, and check that your tortillas are vegan (most flour tortillas are). For the fries, make sure they aren’t coated in any non-vegan seasonings. The rest of the ingredients are plant-based.
How do I keep the burritos from unrolling? Make sure to roll them tightly and place them seam-side down when cooking. If you’re not cooking them, you can secure them with a toothpick or wrap them in parchment paper to hold their shape.
Can I grill these? Yes, grilling is a great option. Wrap the burritos in foil and place them on a preheated grill over medium heat for 5-7 minutes, turning occasionally, until heated through and the tortilla has nice grill marks.
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