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Easy Freezer-Friendly Chicken and Rice Burritos

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These freezer-friendly chicken and rice burritos are warm, comforting, and endlessly adaptable—perfect for busy weeknights or lazy Sundays. Made with simple ingredients like shredded chicken, black beans, rice, and spices, they come together quickly and freeze beautifully for up to 3 months.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound cooked chicken, shredded (rotisserie chicken recommended)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup cooked long-grain white rice
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • Juice of 1 lime (about 2 tablespoons)
  • 1 cup shredded Mexican blend cheese (or cheddar, Monterey Jack)
  • ¼ cup chopped fresh cilantro (optional)
  • 6 large (10-inch) flour tortillas (burrito-size)
  • Optional: extra cheese for topping, sour cream for serving

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, shred the chicken, and rinse the black beans.
  2. Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
  3. Add the garlic and spices: Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
  4. Build the filling: Add shredded chicken, black beans, cooked rice, and diced green chiles to the skillet. Pour in chicken broth and stir. Cook for 3-4 minutes until broth is mostly absorbed and filling is heated through.
  5. Finish with lime and cilantro: Remove from heat. Squeeze in lime juice and stir in cilantro. Taste and adjust seasoning if needed.
  6. Cool the filling slightly: Let filling sit for 5-10 minutes until no longer piping hot.
  7. Warm the tortillas: Warm tortillas in a dry skillet for 15 seconds per side, or microwave wrapped in a damp paper towel for 20-30 seconds.
  8. Assemble the burritos: Lay a warm tortilla on a clean surface. Spoon about ¾ cup filling into the center, leaving a 2-inch border. Sprinkle a little shredded cheese on top.
  9. Fold like a pro: Fold sides inward over filling. Fold bottom edge up and over filling, tucking tightly. Roll burrito away from you, keeping snug. Place seam-side down on a baking sheet. Repeat with remaining tortillas and filling.
  10. Optional final touch: For immediate eating, toast burritos in a dry skillet for 1-2 minutes per side until golden. For freezer burritos, skip this step.
  11. Cool completely: Let assembled burritos cool to room temperature on the baking sheet.
  12. Wrap and freeze: Wrap each burrito tightly in parchment paper or aluminum foil. Place in a freezer-safe bag or container, squeezing out air. Label with date. Keeps for up to 3 months.

Notes

Cool filling completely before assembling to prevent soggy tortillas. Cheese acts as a barrier between filling and tortilla. For best results, let burritos cool completely before wrapping to avoid ice crystals. Burritos taste even better after a week in the freezer as flavors meld together.

Nutrition

Keywords: freezer burritos, chicken burritos, rice burritos, meal prep, freezer-friendly, easy dinner, make ahead

Find it online: https://evadinnerideas.com/easy-freezer-friendly-chicken-and-rice-burritos/