Freezer Burritos – my new favourite grab and go lunch….

Freezer burritos are a fantastic way to not only use up leftovers but also to guarantee that you’re going to always have a super quick lunch or snack to hand whenever you need one!

**I’m going to start by apologising for the photos of the freezer burritos which really aren’t great – it was the greyest day outside when I was taking them and I really wasn’t expecting to share these on here as a separate post so I didn’t do any faffing.  I had planned to just share them on a five frugal things weekly post but they went down so well that I decided they deserved their own post.**

I made a huge batch of these freezer burritos yesterday and couldn’t believe it when everyone in the house gravitated towards the kitchen to investigate what the smell was and to have a try. Even Master Frugal took over the kitchen for a while and made a few of his own minus the salsa and the sweetcorn using tomato ketchup instead.

(I know, I’ve totally failed as a parent, right? 😂 )

Honestly, it tastes way better than it looks!

Freezer Burritos

Yield: 6

Prep Time: 15 minutes 10 seconds

Cook Time: 8 minutes

Total Time: 23 minutes 10 seconds

These freezer burritos are super tasty, easy to make and a great way to batch cook some lunches.

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Ingredients

• 250g rice (plain or spicy rice)
• 2/3 chicken breasts ( I used some of my Instant Pot Shredded Chicken for mine)
• 1 tin sweetcorn
• 2 teaspoons chilli - adjust according to taste as this can be spicy (I used chopped green chilli)
• 1 can refried beans
• 200g cheese, grated
• 1 jar salsa
• 6 tortilla wraps

Instructions

1. Preheat the oven to around 200 c.
2. Cook your rice according to the instructions on the pack. I wanted something quick and easy so I cheated and used a microwave rice pouch from Tesco. I bought them as they're only 35p and I wanted to see what they were like and I'm pleasantly surprised, to be honest.
3. Add the rice to a large bowl and mix in the chilli, sweetcorn and the shredded chicken and mix it all up. I added a squeeze of lime just because I was using lime for something else at the same time but it's not necessary at all.
4. Lay out your tortillas on the counters and add a spoonful of refried beans to each one, spreading it out in a line down the centre of the wrap.
5. Add a couple of spoons of your rice mixture on top of the retired beans.
6. Spoon some of your salsa on top and then sprinkle over some of the grated cheese.
7. Fold the top and bottom in and then the sides so it's pretty much sealed in.
8. Pop them into a baking dish either upside down with the folds facing down or with the folds facing up and a cocktail stick to keep it sealed (which is what I tend to do).
9. Sprinkle over some more cheese on the top and pop in the oven for 8 minutes.

Notes

These freezer burritos freeze so well (as the name suggests) wrapped in baking paper and can be reheated from frozen - either 2-3 minutes in the microwave or around 15 mins in the oven.

I’ve wrapped the leftovers up individually in greaseproof paper and popped them in the freezer ready to go when I need a quick lunch or snack. Freezer burritos for the win. 

I’m even considering cooking some in a spicy Mexican tomato sauce for an enchilada style tea for us all.

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Do your future self a favour – Pin these freezer burritos for later: