Chicken Burritos - Lunch Version
8
Servings
5
Ingredients
14
Comments
These freezer meal chicken burritos with beans and cheese are perfect for preparing ahead and having available for lunch or dinner.
8
Servings
5
Ingredients
14
Comments
Ingredients
- 2 ⅓ tablespoons Taco Seasoning
- 2 cups cook and shred Chicken, Boneless Breasts
- 14 ½ ounces drain and rinse Black Beans, Canned
- 1 cup Pepper Jack Cheese, Shredded
- 8 individual Flour Tortillas (10-inch/Large)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix taco seasoning with cooked, shredded chicken.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix taco seasoning with cooked, shredded chicken.
- Divide seasoned chicken, beans, and cheese among tortillas.
- Roll up, burrito style.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 burrito Amount Per Serving
- Calories
- 375
- Total Fat
- 11g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 54mg
- Sodium
- 1191mg
- Total Carbohydrates
- 45g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 24g
- WW Freestyle
- 9
14 Comments
Join the discussionI already decided that burritos will be on my next “freezer cooking” menu… I appreciate this super-simple recipe!
The friends I cook with for freezer meals are vegetarian so it will be easy enough to mix up the “stuffing” in a big batch and add shredded chicken to my portions before I roll into tortillas. I may add some Spanish rice and extra veggies or a veggie puree as well (I’m still in the habit of making baby food although my “baby” is 2 yrs old).
LOVE your blog – it is great inspiration!
SO super yum. You’re making my tummy rumble! I did that short of thing years ago. I think it’s time to freeze again. Pre-made is expensive and not a healthy or tasty.
Is it needed to use foil wrap?
yes it would be enough to just use foil if you wanted.
Pam, thanks for the video. I am going to put the link on facebook and twitter. I love your recipes and website. Thank you!
Do you thaw them in the fridge before, or just in microwave? How long to the usually take to reheat without making the tortillas hard? Thanks. Never frozen dinner so this is new. I love the idea!
You can thaw them in the fridge first if you’d like, or you can just reheat from frozen. It depends on your microwave so you’ll probably want to experiment on cooking time, but I’d suggest starting with 1-2 minutes or until your burrito is heated through.
What I’ve done is wrap and freeze them in foil, then in the morning my husband grabs one out of the freezer to take to work. By lunchtime, it’s thawed and ready to microwave. Just be sure to remove the foil before nuking 🙂
Hi, I’m not sure how to do the chicken part. I have frozen chicken breasts, so should I cook them and then shred them? Or do I need to buy special chicken? Or can you just cut up the chicken really small?
Thanks
You should just cook the chicken and shred it, then use it.
remember that only hot/warm chicken shreds otherwise you will have to dice which will still taste good but IMO shredding tastes the best, not sure why. Sometimes I use rotesserie (sp?) chicken, add a can of rotel, a little cream cheese and a drained can of mexi-corn before rolling my burritos. Usually makes more than needed for burritos but I freeze what is left in a bowl with tight fitting lid. Can thaw for later use in taco shells or thaw and add more rotel to make a looser filling and it is good over rice, toast points, or egg noodles/pasta.
I can’t wait to try this recipe. I think I’ll add it to my January 2012 WF plan this week since I bought a lot of chicken. My son will be happy – I usually make a batch with a pound of ground beef since it is so easy. (I just take a package of tortillas, a can of refried beans, a hunk of cheese that I grate straight onto the tortillas, and leftover rice if I have it, and do an assembly line).One comment, at least with the beef ones I’ve done, I don’t individually wrap them. I put 5 or 6 in a gallon freezer bag and set it on a cookie sheet or a pizza box until they are frozen. He takes one out of the bag at a time for a lunch, straight from the freezer, and microwaves it about 2.5 minutes, flipping halfway through. He’s told me, though, not to fill them too full, because then the inside doesn’t get warm enough or if it does the outside is too done. Not an issue if you are thawing first, I guess.
Do you think it would be possible to substitute refried beans instead of black beans? Just not sure my kids will like the black beans. Thanks for the input!
Yes, definitely.