I was kinda doubting that these would be any good because I have made other “freezer” meals that haven’t turned out so well.
But this recipe is an overachiever. It is perfect lunch-packing food or just for an easy weeknight dinner.
The finished product is SO good, even the cilantro which I doubted would taste good after freezing.
I made and assembled all ten in about 30 minutes.
Now go forth and make chicken burritos!
Freezer Chicken Burritos (adapted from Martha Stewart’s Bean Burritos)
makes 10 burritos
- 2-3 chicken breasts ($4)
- onion powder
- chili powder
- garlic powder
- salt and pepper
- 8 oz grated cheese ($2)
- 1 bag frozen brown rice ($1.50) *
- 1/2 bag frozen corn ($1) *
- 1/2 cup salsa ($1)
- hot sauce (if preferred)
- 1 can of black beans, rinsed and drained ($1.60)
- 1 bunch cilantro ($1.50)
- 10 burrito-sized flour tortillas ($1.79)
Slice the chicken breasts in strips (fajita style). Coat with onion powder, chili powder, garlic powder and s/p. Add a little butter (or coconut oil or olive oil) to a skillet over medium heat. Toss in the chicken strips to cook through, 5-8 minutes. Set chicken aside.
Toss the brown rice, corn, black beans and salsa (plus hot sauce if you like things spicy) together. Set aside.
Chop the cilantro. Set aside.
This next part is key. Heat the tortillas in the microwave for 30 seconds or so. Then one at a time place the tortillas on a damp dish towel to assemble each burrito. Layer the chicken, rice mixture, cilantro and cheese. Wrap up in foil. Freeze up to 3 months.
To reheat: unwrap and place on a microwave safe plate. Cover with a damp paper towel. Microwave for 2-3 minutes. Slice in half and serve with salsa and sour cream.
*no need to defrost