Steps

1. In a bowl, combine 100g All-purpose Flour, 1 pinch Salt, and 2 pinches Sugar and mix.
   🕒 01:29
2. Gradually add water while mixing to avoid lumps. **Tip:** Adding water little by little and kneading helps prevent clumps.
   🕒 01:44
3. Finally, add 2 tsp Oil and mix until incorporated.
   🕒 03:11
4. Let the dough rest and combine.
   🕒 03:40
5. Wash lettuce and tear it with your hands. **Tip:** Tearing with your hands minimizes browning and spoilage from the cut surfaces.
   🕒 03:59
6. Thoroughly drain the washed lettuce using a salad spinner. **Tip:** Insufficient draining will result in a soggy burrito, so drain it well.
   🕒 05:40
7. Finely shred the drained lettuce and place it in a resealable bag.
   🕒 06:30
8. Prepare a frying pan (approx. 26cm), a damp cloth, a tray for the baked tortillas, and damp paper towels.
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9. Heat the frying pan over low heat without oil until very hot.
   🕒 10:30
10. Once the pan is hot, reduce heat slightly and cool it on a damp cloth.
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11. Mix the batter well, pour 1 ladleful into the pan, and spread thinly. **Tip:** To prevent the batter from becoming too thick, always cool the hot pan on a damp cloth. Thin tortillas are essential for rolling the filling.
    🕒 11:06
12. Cook over medium-low heat for 2 minutes until the surface is set, then flip and cook for 1.5 minutes.
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13. Once browned, transfer to the tray and cover with damp paper towels to prevent drying.
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14. Repeat the above process (Steps 10-13) for the remaining 4 tortillas.
    🕒 15:29
15. In a bowl, place 1 bag Ishii Bento-kun Meatballs and mash them with a fork until crumbly.
    🕒 11:59
16. Add 3-4g Chili Powder to the mashed meatballs and mix well.
    🕒 13:53
17. Place the contents of 1 can Diced Tomatoes into a bowl. **Tip:** Whole tomatoes are better for cooking, while diced tomatoes hold their shape well in salads, making them ideal and convenient for this recipe.
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18. Place a cooked tortilla on a cutting board.
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19. Spread an ample amount of Shredded Mixed Cheese in the center of the tortilla.
    🕒 20:40
20. Top the cheese with a generous portion of finely shredded Lettuce.
    🕒 20:50
21. Add a portion of the prepared Diced Tomatoes over the lettuce.
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22. Finally, add a portion of the prepared Taco Meat.
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23. Fold in the sides, then roll up the burrito tightly to enclose the filling.
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24. Wrap the rolled burrito tightly with aluminum foil, twisting the ends to seal. **Tip:** Wrapping and sealing with aluminum foil allows the filling and tortilla to meld together and the flavors to mature.
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25. Let it sit for a moment to allow the flavors to meld, then cut in half while still wrapped in foil for serving.
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