Fill distribution as an engineering problem

I have been thinking about why some burritos hold together and others do not, and I keep coming back to mass distribution. If you place a dense protein mass off-center, the roll will want to rotate toward that mass when you fold. The tortilla has to work against gravity instead of with it. My current approach: rice and beans as an even base layer across the center third, protein placed uniformly over that, wet ingredients (salsa, crema) in a controlled channel down the middle, avocado and cheese as a top layer. The result is a cylinder with roughly uniform cross-section, which seals and holds dramatically better than an uneven load.