Chicken Burritos
High-protein freezer burritos stuffed with seasoned chicken, refried beans, salsa, and cheese. Wrap them in foil, freeze, and reheat straight from the freezer for a quick grab-and-go meal. Makes 12 burritos.
Nutrition per 100g
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Ingredients
- 1000 g chicken breast
- 400 g refried beans
- 300 g salsa
- 100 g green chiles
- 15 g cumin
- 10 g chili powder
- 10 g garlic powder
- 10 g paprika
- 5 g salt
- 5 g pepper
- 200 g cheese
- 720 g flour tortillas
Mise en Place
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Cut the chicken breast into bite-sized pieces.
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Drain the green chiles.
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Grate the cheese.
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You will need a large skillet.
Instructions
Season the chicken with cumin, chili powder, garlic powder, paprika, salt, and pepper.
Heat a large skillet over medium-high heat. Cook the chicken pieces until golden brown and cooked through, about 8 minutes.
Add the salsa, refried beans, and green chiles to the skillet. Stir to combine.
Reduce heat and simmer uncovered for 5 minutes until the mixture thickens slightly.
Warm the tortillas briefly in a dry pan or microwave so they are pliable.
Spoon about 150g of filling onto the center of each tortilla. Top with grated cheese.
Fold the bottom edge of the tortilla over the filling, fold in the sides, then roll up tightly.
Wrap each burrito individually in aluminum foil.
Let the burritos cool completely before wrapping in foil. Place the foil-wrapped burritos in a freezer bag for extra protection. Label with date and contents.
Remove foil and wrap burrito in a damp paper towel. Microwave for 2-3 minutes, flipping halfway. Or bake in foil at 180 degrees Celsius for 25 minutes until hot throughout.