Prison Burrito (The Chi-Chi Wrap)

The chi-chi is legendary in prison cooking. It’s basically a burrito made from commissary ingredients, and people on the inside have turned it into an art form. The tortilla gets filled with a ramen-based spread, rice, beans, meat, cheese — whatever you can get your hands on — and rolled up tight. Some guys make these for trade, and a good chi-chi can be worth serious commissary currency.

What makes a great chi-chi is the filling. You want layers of flavor and texture — the soft ramen base, the crunch from chips, the heat from jalapeño peppers, and the richness of cheese and meat. This recipe recreates that using store-bought ingredients. It’s messy, it’s filling, and once you try it, you’ll understand why this is the most requested meal behind bars.

Sarah Mitchell

Prison Burrito (The Chi-Chi Wrap)

The chi-chi is legendary in prison cooking. It's basically a burrito made from commissary ingredients, and people on the inside have turned it into an art form.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Dinner

Cuisine: Mexican

Calories: 620

Ingredients Method Notes

Ingredients

  

• 2 large flour tortillas
• 2 packages instant ramen noodles (chili or beef flavor)
• 1 can refried beans (or 1 cup instant rice, cooked)
• 1 summer sausage stick (3 oz), sliced thin
• 1 small bag Doritos (Nacho Cheese), crushed
• 3 tablespoons squeezable cheese
• 2 tablespoons pickled jalapeños, chopped
• 1 tablespoon hot sauce
• 1 small bag pork rinds, crushed
• Hot water for the ramen

Method

 

1. Crush the ramen noodles and place in a zip-lock bag. Add hot water just to cover and one seasoning packet. Seal and wrap in a towel for 10 minutes.
2. While the ramen cooks, warm the refried beans (microwave 1 minute or heat in a small pot).
3. Lay out the flour tortillas on a flat surface.
4. Spread a layer of refried beans down the center of each tortilla.
5. Once the ramen is soft and thick, spread it over the beans.
6. Layer on the sliced summer sausage, crushed Doritos, and crushed pork rinds.
7. Add chopped jalapeños, squeeze cheese over everything, and hit it with hot sauce.
8. Fold in the sides and roll the tortilla up tightly, burrito-style.
9. Wrap in foil and let it sit for 5 minutes so everything melds together.
10. Unwrap, slice in half, and serve.

Notes

The secret to a tight chi-chi is not overfilling the tortilla. You want it packed but still rollable. Warming the tortilla first (10 seconds in the microwave) makes it more pliable and less likely to tear. Pork rinds add protein and crunch — don't skip them. For extra heat, use Flamin' Hot Doritos instead of Nacho Cheese.