This Freezer Friendly Chicken Burrito recipe is the perfect meal prep lunch for a busy week. This high fiber and high protein burrito will keep you full for hours. Prep a batch and reheat them directly from frozen for a lunch thats ready in minutes!
If you are looking for other make ahead wraps for meal prep, try these Spinach Feta Egg White Wraps or these Homemade Wake Up Wraps for breakfast.
MAke-Ahead
Minimal prep
Quick Look: Freezer Friendly Chicken Burrito
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 3 hours 15 minutes
- 🕖 Total Time: 3 hours 25 minutes
- 🌯 Servings: 8 servings
- ⚡️ Calories: 264 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Slow cooker and stove
- 🛒 Main Ingredients: Chicken, refried pinto beans, flour tortillas
- ⭐️ Difficulty: Easy! Let the slow cooker do most of the work!
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Why You’ll Love this Recipe
- Prep ahead – Get set up for the week ahead (or even weeks ahead if you store in the freezer) with a batch of these freezer friendly chicken burritos.
- High in protein and fiber – Stay full for longer after lunch since this chicken burrito recipe is packed with protein and fiber.
- Only a few simple ingredients – No special grocery runs needed; only a few easy ingredients are needed to make these yummy burritos!
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these delicious chicken burritos. For a full list of ingredients and amounts please head to the full recipe.
- Low-carb flour tortillas: You can use regular flour tortillas instead of low carb if you prefer
- Chicken breasts: I recommend boneless chicken breasts for this burrito recipe, but chicken thighs would also work well
- Refried beans: A simple can of refried beans helps increase the protein content of this recipe
- Salsa and taco seasoning: These two make the chicken incredibly flavorful
- Shredded cheddar cheese: The melted cheese adds a delicious, creamy component to these hearty burritos! To make this recipe dairy-free, you can omit the cheese.
These burritos have great flavor by themselves, but if you are looking for additional toppings, I recommend avocado (or guacamole), jalapeños, sour cream, or cilantro.
If you are looking for more tasty high protein lunch options, try these greek turkey burgers or these oven baked chicken thighs.
How to make freezer friendly chicken burritos
Step 1: Cook chicken breasts, salsa, and taco seasoning in a slow cooker and then shred.
Step 2: Assemble the burritos by spreading refried beans, cheese, and the shredded chicken.
Step 3: Fold up the bottom, fold the sides in and roll into a tight burrito. Repeat this for all burritos.
Step 4: Place the burritos in the skillet seam side down and cook over medium heat.
Step 5: If freezing for later, allow the chicken burritos to cool completely and then double wrap first in parchment paper and then tinfoil.
Step 6: Wrap tightly and then place the wrapped burritos in a freezer safe sealed bag.
Mad’s Expert Tips for delicious freezer friendly chicken burritos 🌯
- Warm the tortillas – Warming the tortillas in the microwave makes wrapping the burritos so much easier! I like to warm them under a damp paper towel for 1 minute and then cover with a thick kitchen towel to keep the heat in.
- No slow cooker? No problem – If you don’t have a slow cooker, place the ingredients in a sauce pan with one more cup of salsa or another liquid, simmer covered for 25 minutes or until chicken reaches 165F.
- Experiment with other salsas or cheese – I like to use salsa verde and cheddar cheese, but if you want to switch it up and try other types of salsa or cheese, this recipe is very versatile!
If you are looking for another few ingredient, high protein dish for lunch, try this single serve high protein buffalo dip.
Recipe FAQs
Do chicken burritos freeze well?
Yes, one of my favorite parts of this recipe is how well it freezes! All you have to do is allow the meal prep burritos to cool completely and then double wrap first in parchment paper and then tinfoil. Wrap tightly and then place in a freezer safe sealed bag.
How to freeze burritos without them getting soggy?
To freeze these chicken burritos without them getting soggy, it helps to use cheese (because that acts as a moisture barrier) and then let them fully cool before wrapping them tightly to store.
Can you freeze burritos and reheat them?
Yes. To reheat from frozen, just unwrap the foil and heat the frozen burrito in parchment paper in the microwave for 2-2.5 minutes. Or reheat in foil and parchment paper in the oven at 300F for 25 minutes.
Storage & Reheating
You can store these burritos in the fridge for up to 5 days. If freezing for later, allow the burritos to cool completely and then double wrap first in parchment paper and then tinfoil. Wrap tightly and then place in a freezer safe sealed bag for up to 3 months.
To reheat from frozen: unwrap foil and heat the burritos in parchment paper in the microwave for 2-2.5 minutes. Or reheat in foil and parchment in the oven at 300F for 25 minutes.
Other High Protein Lunch Options
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Freezer Friendly Chicken Burrito
Ingredients
- 1.25 – 1.5 lb boneless skinless chicken breasts
- 1 cup salsa
- 2 tbsp taco seasoning
- 8 low carb flour tortillas
- 1 16oz can refried pinto beans
- 8 oz shredded mexican cheese blend
Instructions
- Place chicken breasts, salsa, and taco seasoning into a slow cooker. Toss to combine and cook on low for 2.5-3 hours. If you don’t have slow cooker, place the ingredients in a sauce pan + 1 more cup of salsa or another liquid, simmer covered for 25 minutes or until chicken reaches 165F.
- Shred cooked chicken into small shreds and mix with leftover salsa in the slow cooker.
- Warm the tortillas in the microwave so they are easier to wrap. I like to warm them under a damp paper towel for 1 minute and then cover with a thick kitchen towel to keep the heat in.
- Assemble the burritos by spreading 2 oz of refried beans over the center of the tortilla, then add 2 oz of shredded cheese and 1/8th of the cooked and shredded chicken. Fold up the bottom, fold the sides in and roll into a tight burrito.
- Repeat this process with all 8 tortillas. Then, heat a skillet over medium heat. I like to put a very thin spray of oil in the pan. Place the burrito in the skillet seam side down and cook over medium heat for 2-3 minutes each side.
- If freezing for later, allow the burritos to cool completely and then double wrap in first parchment paper and then tinfoil. Wrap tightly and then place in a freezer safe sealed bag.
- To reheat from frozen: unwrap foil and heat in parchment in the microwave for 2-2.5 minutes. Or reheat in foil and parchment in the oven at 300F for 25 minutes.
Recipe Notes
- Warming the tortillas in the microwave makes wrapping the burritos so much easier! I like to warm them under a damp paper towel for 1 minute and then cover with a thick kitchen towel to keep the heat in.
- If you don’t have slow cooker, place the ingredients in a sauce pan with one more cup of salsa or another liquid, simmer covered for 25 minutes or until chicken reaches 165F.
- I like to use salsa verde and cheddar cheese but if you want to switch it up and try other salsas or other cheeses, this recipe is very versatile!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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