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Chicken Freezer Burritos
Chicken Freezer Burritos
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make tasty Chicken Freezer Burritos for a speedy and satisfying family dinner! Follow these simple steps for delicious make-ahead meals.
Ingredients:
  • 1 lime, juice only
  • 1/4 cup chopped cilantro
  • 2 red or green peppers, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 2 cups cooked chicken , shredded
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup salsa verde, store-bought or homemade
  • 16 ounces grated colby jack cheese
  • 8 large 12-inch burrito-sized flour tortillas OR 32 small 8-inch flour tortillas
  • For the pickled jalapeno guacamole (Dad Add):
  • 2 ripe avocados
  • 1/4 cup pickled jalapeños, chopped
  • 2 tablespoons minced cilantro
  • Pinch of salt
Instructions:
  • Prepare the cilantro rice by thoroughly rinsing the rice, then adding it to a medium pot. Cover the rice with 1 inch of cold water and bring to a simmer over medium heat. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed the water, about 8-10 minutes. If there is excess water, drain it. Otherwise, remove from heat, cover, and let it steam for 5 minutes. Finally, mix in the lime juice and cilantro.
  • In a large skillet over medium-high heat, heat 1 tablespoon of fragrant olive oil. Add the colorful sliced peppers and onions, and sauté until they caramelize slightly, about 8-10 minutes. Transfer to a plate and keep aside.
  • Prepare the chicken and bean filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shredded chicken and beans, stirring until heated through. Season with salt, chili powder, and cumin, then mix in the salsa verde before removing from heat.
  • Wrap the tortilla in a few paper towels and microwave for 15 seconds to make it warm and flexible. Spread 1/3 cup cilantro rice, 1/3 cup peppers and onions, 1/2 cup chicken and bean mixture, and 1/4 cup grated cheese in the center of the tortilla. Roll tightly, folding the ends, to form a burrito. Wrap in heavy-duty aluminum foil. Repeat with the remaining tortillas.
  • Chill the burritos: Place the wrapped burritos in a freezer-safe container or bag. Freeze for up to 6 months (best if consumed within 3 months to maintain freshness).
  • To reheat a large burrito: - For microwave: Unwrap the burrito and place on a microwave-safe plate. Microwave on defrost for 7 minutes each side until thawed. Next, transfer the burrito to a nonstick skillet on medium-low heat and cook for 3-4 minutes per side until crispy outside. - For oven: Preheat the oven to 400°F. Place the wrapped burrito on a baking sheet and heat for 45 minutes. Unwrap the burrito, then return it to the oven for an additional 10 minutes for a crispy exterior. - Serve the burrito with sour cream, salsa, or guacamole.
  • For the Pickled Jalapeño Guacamole: Place the flesh of two ripe avocados in a bowl and mash with a fork. Add roughly diced pickled jalapeños, cilantro, and a pinch of salt. Serve promptly.

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