Dana's Burritos

There's a Mexican restaurant where we live that Chuck likes to go to.  They make a variety of burritos.  There's one in particular that he likes, The Hawaiian.  I decided to try and make it at home and it turned out so well I've come up with some ideas of my own for different fillings.  The picture below is of The Pizzeria.

Recipes:

12-16 3.0 oz Dana'sTortillas
One of fillings below

Combine meats together and combine vegetables together. In an electric skillet on high, cook 1½ C meat with a generous sprinkling of salt and pepper and a splash of oil until almost done. Add 1½ heaping C vegetable mixture and stir-fry until heated through. Divide in three even piles. Place a handful of cheese on top of each pile and let the cheese begin to melt around the edges. Place each pile in the center of a tortilla, fold tortilla in half and, using top half of tortilla, slide filling to edge of fold as tight as possible, fold both sides in and roll it up until you get to the end of the bottom half of tortilla. Continue until all the filling is used up. Serve fresh and warm or fry in oil.

The Hawaiian

1 lb ham, cubed
2 lb beef steak, thin-sliced and cut
Salt & pepper
1½ large cans pineapple tidbits
2 med red bell peppers, diced
2 med green bell peppers, diced
1 lb mozz or provolone cheese, grated

The Philly Cheese-steak

3 lb beef steak, thin-sliced and cut
Salt & pepper, very generous with pepper
2 med green bell peppers, diced
1 med red bell pepper, diced
1 lb mushrooms, lg diced
½-1 lg sweet onion, diced
1 lb Provolone cheese, sliced
2 large tomatoes, sliced (put on top of mixture just before rolling up or serve on the side)

The Chicken Cordon Bleu
2 lb chicken breast, cubed
1 lb ham, cubed
Salt & Pepper
1 lb mushrooms, lg diced
½-1 lg sweet onion, diced
2 med green peppers, diced
1 lb Swiss cheese

The Pizzeria
½ lb pepperoni, cut in fourths or use tiny ones
½ lb ham, diced
2 lb Sweet Italian sausage
2 med green peppers, cubed small
1 lb button mushrooms, chopped course
2 lg cans pineapple tidbits
1-2 cans olives, sliced
fresh basil leaves
Salt & pepper
1½ lb Mozzarella cheese
Romano cheese, grated
2 large tomatoes, sliced (put on top of mixture just before rolling up or serve on the side)