Freezer Friendly Chicken Burrito

This Freezer Friendly Chicken Burrito recipe is the perfect meal prep lunch for a busy week.

Course Breakfast

Cuisine American

Keyword freezer friendly chicken burrito

Prep Time 10

Cook Time 3 15

Servings servings

Calories 264kcal

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.

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!