Description
Craving a fun, cheesy, pizza-inspired dish that’s perfect for a family-friendly meal or a casual Valentine’s Day treat? Slow Cooker Pizza Burritos are your answer! Adapted from the original oven-baked recipe, this slow cooker version wraps flour tortillas around pizza sauce, mozzarella cheese, pepperoni, and your favorite toppings, then slow-cooks them in a flavorful broth to create a melty, portable delight
Ingredients
- Flour Tortillas (5, soft taco size, about 8 inches):
- Why it’s important: Soft, pliable tortillas wrap the fillings, creating a burrito-style pizza pocket.
- Substitutions: Gluten-free tortillas, whole wheat tortillas, or corn tortillas (smaller and less flexible, adjust filling).
- Pizza Sauce (1 cup):
- Why it’s important: Provides the tangy, tomatoey base for the pizza flavor.
- Substitutions: Marinara sauce, pesto, or Alfredo sauce for a different flavor profile.
- Shredded Mozzarella Cheese (1–1.5 cups):
- Why it’s important: Melts into a gooey, stretchy filling that defines the pizza experience.
- Substitutions: Cheddar, provolone, or a pizza cheese blend, or vegan cheese for plant-based.
- Pepperoni Slices (30+, about ½ cup):
- Why it’s important: Adds classic pizza flavor with a salty, spicy kick.
- Substitutions: Sausage crumbles, diced ham, mushrooms, bell peppers, olives, or other pizza toppings (vegetarian or meat-based).
- Butter (3 tbsp, melted):
- Why it’s important: Creates a golden, flavorful coating with garlic and herbs.
- Substitutions: Olive oil or vegan butter for plant-based.
- Garlic Powder (â…“ tsp):
- Why it’s important: Infuses the butter with savory, aromatic flavor.
- Substitutions: 1 minced garlic clove (mixed into butter) or ¼ tsp garlic salt (reduce salt).
- Italian Seasoning (½ tsp):
- Why it’s important: Adds herbaceous pizza flavor with oregano, basil, and thyme.
- Substitutions: Dried oregano, basil, or a pinch of pizza seasoning.
- Salt (pinch):
- Why it’s important: Enhances the flavors of the butter coating.
- Substitutions: Sea salt or omit if using salted butter.
- Shredded Parmesan (¼ cup, for topping):
- Why it’s important: Adds a nutty, savory crust to the burritos.
- Substitutions: Grated Pecorino Romano, Asiago, or nutritional yeast for vegan.
Additional for Slow Cooker:
- Chicken or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the burritos moist during slow cooking without making them soggy.
- Substitutions: Water or low-sodium broth.
Optional for Serving:
- Extra Pizza Sauce or Ranch Dressing (for dipping):
- Why it’s important: Enhances the pizza experience with a saucy or creamy dip.
- Substitutions: Marinara, garlic aioli, or hot sauce.
Tip: Use fresh, high-quality mozzarella for better melting, and don’t overstuff tortillas to ensure easy folding and even cooking.
Instructions
Step 1: Prepare the Fillings
- Lay out 5 flour tortillas on a clean surface.
- Spread about 2–3 tbsp pizza sauce on each tortilla, leaving a 1-inch border around the edges for easy folding.
- Sprinkle ¼–⅓ cup shredded mozzarella cheese over the sauce on each tortilla.
- Add 6–8 pepperoni slices (or your preferred toppings) per tortilla, ensuring not to overstuff.
- Tip: Keep toppings evenly distributed and avoid the edges to prevent leakage during folding.
Step 2: Fold the Burritos
- Fold each tortilla like a burrito: Fold in the left and right sides toward the center, then roll tightly from the bottom up, keeping the seam side down.
- Ensure the burritos are tightly rolled to hold the fillings during cooking.
- Tip: If tortillas are stiff, warm them in the microwave for 10 seconds to make them pliable.
Step 3: Prepare the Garlic Butter
- In a small bowl, mix 3 tbsp melted butter, ⅓ tsp garlic powder, ½ tsp Italian seasoning, and a pinch of salt until combined.
- Brush the top and sides of each burrito generously with the garlic butter mixture.
- Sprinkle about 1 tbsp shredded Parmesan over the top of each burrito for a cheesy crust.
- Tip: Use a pastry brush for even butter application, and reserve a little butter for brushing after cooking if desired.
Step 4: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the burritos seam side down in a single layer in the slow cooker (you may need to stack slightly depending on size, but avoid overcrowding).
- Pour ¼ cup chicken or vegetable broth around (not over) the burritos to keep them moist without softening the exterior too much.
- Tip: Place a small rack or crumpled foil balls under the burritos to elevate them slightly and maintain texture, if desired.
Step 5: Cook
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours, until the cheese is melted, the fillings are heated through, and the tortillas are soft but intact.
- Check doneness early to avoid overcooking, as slow cookers vary and tortillas can become too soft.
- Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Step 6: Crisp (Optional) and Serve
- For a crispier exterior (mimicking the baked version), transfer the cooked burritos to a baking sheet and broil at 400°F (200°C) for 2–3 minutes until golden, or air fry at 375°F (190°C) for 3–5 minutes.
- Let the burritos cool for 5 minutes to set the fillings.
- Serve hot alone or with extra pizza sauce or ranch dressing for dipping.
- Pair with a side salad, garlic bread, or fries for a complete meal.
- Tip: Slice burritos in half diagonally for a fun presentation, revealing the melty cheese inside
