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How do you ensure a tortilla keeps all its contents when making a burrito?
Here is an example of efficient making of burritos in the San Francisco Mission District: youtube.com/watch?v=beBZHVmfz1g Tucking definitely helps, but you also have to arrange your ingredients in such a way that wet ingredients like salsa, lettuce, meats, etc are in the center. You also want to use absorbent ingredients like rice to have an additional barrier. If you roll the burrito in such a way that the rice sits on the bottom, all the wetness will get absorbed into the rice BEFORE it tears into the tortilla.
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