How to heat up a burrito in air fryer: warm at 330°F to heat through, then finish at 380°F to crisp the tortilla.
A burrito that’s hot in the middle and crisp on the outside is a small win. The air fryer can do that, but only if you treat the tortilla and the filling as two different jobs.
This walkthrough gives you exact temps, timing ranges for fridge-cold and frozen burritos, plus simple moves that stop blowouts, dry edges, and icy centers.
Air Fryer Burrito Times By Filling And Starting Temp
These ranges come from repeat reheats in a basket-style air fryer (5–6 qt) with burritos in the 6–10 oz range. Airflow and basket load can shift time a bit, so use the cues in the next sections to dial it in.
| Burrito Type | Fridge-Cold Reheat | Frozen Reheat |
|---|---|---|
| Bean And Cheese | 330°F 6–8 min + 380°F 1–2 min | 330°F 14–18 min + 380°F 1–2 min |
| Chicken Or Steak | 330°F 7–9 min + 380°F 1–2 min | 330°F 16–20 min + 380°F 1–2 min |
| Breakfast Egg And Potato | 330°F 8–10 min + 380°F 1–2 min | 330°F 18–22 min + 380°F 1–2 min |
| Rice-Heavy (Bowl-Style Wrap) | 330°F 8–11 min + 380°F 1–2 min | 330°F 20–24 min + 380°F 1–2 min |
| Veggie And Beans | 330°F 7–10 min + 380°F 1–2 min | 330°F 16–22 min + 380°F 1–2 min |
| Extra-Cheesy (Heavy Dairy) | 330°F 6–9 min + 380°F 1 min | 330°F 15–20 min + 380°F 1 min |
| Salsa-Wet (Saucy Fillings) | 330°F 7–10 min + 380°F 1–2 min | 330°F 16–22 min + 380°F 1–2 min |
| Small Snack Burrito (3–5 oz) | 330°F 4–6 min + 380°F 1 min | 330°F 10–14 min + 380°F 1 min |
Set Up Your Air Fryer So The Tortilla Stays Crisp
Air fryers heat fast, so you don’t need a long preheat. A short warm-up helps with browning.
- Preheat: 2–3 minutes at 330°F, basket empty.
- Basket spacing: One burrito per layer. Leave air gaps so steam can escape.
- Surface protection: A light brush of oil on the tortilla crisps and reduces cracking. If you’re skipping oil, the finish step still browns, just with a drier snap.
If your burrito has cheese exposed at a seam, set it seam-side down first. That seals the edge as the tortilla warms.
How To Heat Up A Burrito In Air Fryer Without Drying It Out
Here’s the core routine I use when I want even heat and a tortilla that bites clean. It’s two phases: warm the center, then crisp the outside.
Warm Through At A Lower Temp
- Set the air fryer to 330°F.
- Place the burrito in the basket seam-side down.
- Heat using the ranges in the table above.
- Flip at the halfway mark.
At 330°F, the tortilla warms slowly enough that the filling can catch up. At higher heat, the tortilla browns early while the center stays cool.
Finish Hot For A Crisp Tortilla
- Bump the air fryer to 380°F.
- Cook 1–2 minutes, flipping once if you want even color.
This short finish dries surface moisture and gives you that toasted edge without turning the whole wrap brittle.
Check Doneness The Simple Way
Cutting right away dumps heat and can pull fillings out. Instead, press the center lightly with tongs. It should feel soft and hot, not firm and cool.
If you’re reheating leftovers with meat, poultry, or eggs, use a food thermometer and aim for 165°F in the center, matching FSIS leftovers reheating guidance. Let it rest 1 minute after cooking so the heat evens out.
Reheating A Frozen Burrito In An Air Fryer
Frozen burritos are where the air fryer earns its spot on the counter. The trick is stopping the tortilla from over-browning while ice melts in the middle.
Skip Thawing Unless You’re In A Rush
You can cook straight from frozen. It takes longer, but you get a cleaner tortilla texture than a half-thawed, soggy wrap.
If you do thaw, keep it in the fridge, wrapped, so the tortilla doesn’t dry out. Then use the fridge-cold timing range.
Use A Foil Shield When The Outside Browns Early
Some air fryers run hot at the top. If the tortilla darkens before the center heats, tent the burrito with a loose strip of foil for the first half of the cook.
- Keep the foil loose so air can still move around the burrito.
- Remove the foil for the final 4–6 minutes, then do the crisp finish step.
Turn It More Than Once For Thick Burritos
A big, stuffed burrito has a wide center. Give it two flips: one at one-third time, another at two-thirds time. That spreads heat without scorching one side.
Getting The Center Hot Without A Tough Tortilla
Most burrito reheat problems come from steam. Steam warms fillings, but it can turn the tortilla limp if it stays trapped.
Vent The Burrito When It’s Packed Tight
If your burrito is sealed like a drum, poke two tiny holes on the top with a toothpick. Keep the holes small so fillings don’t leak. Those vents let pressure out and cut blowouts.
Add Moisture Only When The Filling Is Dry
Dry rice, shredded chicken, and lean meat can heat up chalky. If the burrito feels light and stiff, add 1 teaspoon of water under the wrap, not on top.
- Set the burrito on a small piece of parchment.
- Drip the water onto the parchment near the burrito’s edge.
- Cook at 330°F, then finish at 380°F.
That small bit of water makes gentle steam under the burrito. The finish step then drives off surface moisture so the tortilla still crisps.
Use A Lower Finish Temp For Flour Tortillas That Crack
Some store tortillas split once they dry. If yours crack at 380°F, finish at 360°F for 2–3 minutes instead. You’ll get browning with less shatter.
Common Burrito Types And What Changes In The Air Fryer
One burrito is not like the next. Cheese melts early, beans hold heat, rice dries, and eggs can overcook. Use these notes to adjust your timing.
Bean And Cheese Burritos
Beans stay hot and hold warmth. Aim for the low end of the timing range and don’t overdo the crisp finish, or cheese can bubble out at the seams.
Meat Burritos
Meat fillings warm slower than beans. Go closer to the middle of the range, then check the center. If you’re aiming for a safe reheat temp, the FSIS safe temperature chart is a solid reference for leftovers and cooked foods.
Breakfast Burritos
Egg and potato fillings can get firm if they stay in high heat too long. Keep the warm-through phase at 330°F and cap the finish step at 1 minute unless you like a crunchy shell.
Salsa-Wet Burritos
Salsa and sauces create extra steam. Give these burritos a longer finish step, but keep it short enough that the tortilla doesn’t turn brittle. If the tortilla still feels soft after the finish, let it sit in the open basket for 1 minute with the fryer off.
Troubleshooting Burrito Reheat Problems
If you’ve had a burrito that’s scorching on the outside and cold inside, you’re not alone. Use this chart to match the symptom to a fix you can do in one cook.
| Problem | Likely Cause | Fix In The Air Fryer |
|---|---|---|
| Cold center, browned outside | Heat too high early | Restart at 330°F; add 4–8 minutes; finish at 380°F for 1 minute |
| Tortilla turns tough | Finish step too long | Cut finish to 45–60 seconds; rest 1 minute before eating |
| Bottom stays soft | Steam trapped under burrito | Use a rack if you have one; flip twice; leave space around the burrito |
| Seam bursts open | Pressure builds inside | Start seam-side down; poke two tiny vents; don’t overfill basket |
| Cheese leaks and burns | Seam side up early | Keep seam down for first half; wipe basket mid-cook if needed |
| Edges dry out | Low moisture filling | Add 1 tsp water on parchment; finish at 360°F for 2 minutes |
| Frozen burrito takes forever | Extra-thick wrap | Foil tent first half; flip at one-third and two-thirds; extend 330°F phase |
| Outside pale, inside hot | Too much moisture on tortilla | Pat tortilla dry; brush light oil; finish at 390°F for 45 seconds |
Air Fryer Settings That Change Your Results
Two air fryers set to the same number can still cook differently. These are the adjustments that move results most.
Basket Vs Oven-Style Units
Basket models blast air from the top and sides, so the top browns fast. Oven-style units tend to brown more evenly but can run a bit slower. If you’ve got an oven-style air fryer, add 1–3 minutes to the warm-through phase.
Single Burrito Vs A Batch
Cooking two burritos at once can work if they don’t touch. If they touch, you create a damp seam where they meet. Cook in one layer with space, then rotate positions at the halfway mark.
Oil Or No Oil
A light oil brush helps the tortilla brown and stay flexible. If you’re avoiding oil, give the burrito a longer rest in the basket after cooking. That rest lets steam escape so the tortilla firms up.
Safe Storage So Reheats Taste Better
Reheating starts when you wrap leftovers. A burrito stored well reheats with less fuss.
- Cool cooked burritos fast: wrap once they’re no longer steaming, then refrigerate.
- Store in a tight wrap: foil or plastic wrap keeps the tortilla from drying.
- Freeze for longer storage: wrap, then place in a freezer bag to prevent freezer burn.
When you’re ready to reheat, keep the wrap on until the air fryer is hot, then unwrap right before cooking. That stops the tortilla from drying out on the counter.
One-Pass Burrito Reheat Checklist
If you want a quick routine you can repeat, run this list from top to bottom. It’s the same flow I use when I’m reheating lunch burritos on a busy day.
- Preheat 2–3 minutes at 330°F.
- Set burrito seam-side down; brush a thin coat of oil if you want extra crisp.
- Cook at 330°F, flip halfway; add a foil tent early if the tortilla browns fast.
- Check center feel; use a thermometer for meat, egg, or leftovers you want at 165°F.
- Finish at 380°F for 1–2 minutes, or 360°F if your tortilla cracks.
- Rest 1 minute in the open basket, then slice.
If you want clean slices, rest the burrito on a board, then cut with a serrated knife. A one-inch end trim also keeps beans and rice from pushing out.
Next time you’ve got a frozen wrap in the freezer, you can use the same approach and tweak time based on size. When you want the simplest repeatable plan, read that checklist and run it as written. It’ll get you a hot burrito with a tortilla that still has some bite. I keep it simple: how to heat up a burrito in air fryer comes down to low heat, flip, then a quick crisp.