This Easy Chicken Burrito Recipe is a quick and easy dinner packed with tender chicken, black beans and Spanish rice that you can make now or freeze for later.
I know a lot of us out there struggle. We struggle with trying to do it all. Trying to be the person that does everything right, has a clean house, make healthy meals, and still do well at school or work. It’s so hard when life is so busy!
And when you feel like a failure or you’ve eaten fast food one too many times it’s time for a little change. Even one thing like making ahead your lunches can make a big difference in saving you time, stress and money.
These homemade, make ahead & freeze chicken burritos are the answer to your busy stressful life. Make a big batch of these up and enjoy day after day not having to worry what’s for lunch.
WHY THESE ARE THE BEST
- This easy chicken burrito recipe tastes
sooooo good. Every time. - I never get sick of them. I could eat them every day.
- They are quick to heat up. Microwave or oven, baby!
- These chicken burritos are filling.
- You can make ahead and freeze a whole bunch of them. Batch cooking rocks.
WHAT IS THE BEST WAY TO FREEZE MEAL PREP BURRITOS?
Place burritos into a gallon freezer safe bag, seal removing as much air as possible and freeze. If you plan on removing burritos from freezer for lunches or on the go individually, wrap each in foil first and then place in bag so they don’t stick together.
HOW DO YOU REHEAT FROZEN BURRITOS?
For a quick meal remove the foil and wrap frozen burrito in a moist paper towel and cook in microwave on High for 2-3 minutes or until heated through.
Or you could heat them up in the oven. Take the foil-wrapped burrito and bake in the oven at 350 degrees for 25-30 minutes, or until heated through.
HOW DO YOU ROLL UP A BURRITO?
- Start with a warm tortilla. A warm tortilla makes the tortilla more pliable and easier to wrap.
- Pull the bottom half of the burrito over to meet the top half.
- Then, pull the top of the tortilla back. This will form the filling into a roll.
- Fold one side in of the tortilla and lay on top of the filled roll.
- Fold the other side of the tortilla and lay it on the other side of the filled roll so that the filling is securely in the burrito.
- With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.
- Lay it seam down for presentation or for freezing.
MIX IT UP
You can add all kinds of other things to your burritos if you like. Different kinds of beans such as pinto or refried. You can use white rice or cilantro lime rice, you can use pepper-jack cheese. You can freeze salsa, but not fresh tomatoes, as the texture will change.
I used the raw tortillas that you have to cook for my burritos. I like the flavor and texture so much better and it freezes beautifully too. The trick is to keep them soft after you cook them by covering them with a lid/plate so the steam stays inside. That allows them to still remain soft and pliable so you can easily fold without it cracking.
Easy Chicken Burrito Recipe
Ingredients
- 1 lb boneless chicken
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 2 cups Spanish rice cooked & cooled (for best flavor use recipe in my cookbook “Seriously Good Freezer Meals” pg. 296)
- 1-15 oz. can of black beans drained, rinsed
- 1 cup cheddar cheese shredded
- 10 8 inch tortillas (flour, whole wheat, gluten-free all work)
Instructions
- Season the chicken with the chili, cumin, salt and pepper.
- In a large skillet over medium heat add olive oil and chicken. Cook the chicken until tender, around 7 minutes. Remove from the pan and place on a cutting board to rest for about 5 minutes. Then slice into strips.
- In the meantime, cook your Spanish Rice according to pkg directions. Allow to cool.
- Using a fine mesh sieve, drain and rinse black beans until rinse water runs clear. Set aside and allow to drip until mostly dry.
- Assemble your burritos. Place 3 Tbsp of Spanish rice and 4-5 slices of chicken, 2 Tbsp black beans and about 2 Tbsp shredded cheese to each tortilla. Pull in each end of tortilla and roll up tightly into a burrito shape.
MAKE IT NOW
- PAN: Spread a little bit of soft butter on the outside of the burrito. In a large skillet over medium hight heat, add burrito and cook for 1-2 minutes, until golden, then flip and cook an additional 1-2 minutes until golden.
- OVEN: Wrap tortilla in foil and bake at 350 degrees for 15 minutes, or until heated through.
- MICROWAVE: Wrap burrito in a moist paper towel and cook in microwave on High for 30 seconds to 1 minute or until heated through.
FREEZE FOR LATER
- Place burritos into a gallon freezer safe bag, seal removing as much air as possible and freeze. If you plan on removing burritos from freezer for lunches or on the go individually, wrap each in foil first and then place in bag so they don’t stick together.
COOK FROM FROZEN
- OVEN: Remove from freezer. Take foil wrapped burrito and bake at 350 degrees for 25-30 minutes, or until heated through.
- MICROWAVE: Remove foil and wrap frozen burrito in a moist paper towel and cook in microwave on High for 2-3 minutes or until heated through.
Nutrition
SEE MORE FREEZER MEAL RECIPES
Chicken Burrito Bowls (Make Ahead & Freeze)
Healthy Homemade Hot Pockets (Make Ahead & Freeze)
Slow Cooker Roast Beef French Dip Sandwich {Freezer Meal}
Creamy Cheesy Cilantro Chicken Taquitos (Make Ahead & Freeze)
Instant Pot Shredded Beef Fajitas {Freezer Meal}
For all of my burrito lovers out there, leave me a note in the comments what you love to add to your make ahead and freeze burritos?
Have you ever tried to add some veggies? Did it work? What veggies? What were your process and method?
I do not have your book, but I’d like your recipe for Spanish rice for the burrito bowls.