Name: Easy Chicken Burrito Recipe
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 10
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)

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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.

This Easy Chicken Burrito recipe has two flour tortilla shells stuffed with chicken slices, black beans, Spanish rice and cheese with tomatoes and cilantro on the side.

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.

Two easy chicken burritos packed with cheese, beans and rice open and ready to eat. The first burrito is close up while the second burrito is behind it.

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.

These make ahead burritos are open so you can see the chicken, beans, rice and shredded cheese on the tortillas laying on a bed of aluminum foil ready to be wrapped up for the freezer alongside three whole tomatoes and a cilantro bunch.

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.

A freezer bag with 5 make ahead chicken burritos rolled up and placed in a gallon size Ziploc bag with the words Skinny Chicken Burritos on it.

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.

These two easy chicken burritos are open with chicken, black beans, Spanish rice and shredded cheese topped on them. They are on aluminium foil and ready to roll up for a freezer meal with four red tomatoes and a little bit of cilantro by the side.

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.