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Easy Healthy Freezer Burritos
I like to cook one extra meal each week and stock my freezer. It helps me when I’m in a pinch; I’m sick, traveling or when I just don’t feel like cooking. Occasionally, I like to spend an entire day freezing meals to make weeknight dinners easier but honestly, just adding one extra meal to my freezer each week helps. One meal I like to have in my freezer is chicken burritos. These are great to have because I can use them for dinner or lunch and everyone in the family likes them. Here’s my easy but healthy freezer burritos recipe and you can find a printable version below for your convenience. Feel free to double or triple this recipe depending on how many burritos you want to freeze!
Ingredients Needed for Healthy Freezer Burritos:
- 3 organic boneless chicken breasts (I think the organic chicken has more flavor but it is more expensive.)
- 8 ounces of homemade salsa or jar salsa
- 1 can of refried beans (make your own refried beans)or substitute with whole 1 cup of whole grain rice cooked
- 1 cup of shredded Colby cheese
- 8 count of organic burrito size tortillas
- Wax paper
- Freezer bags
How to make the Healthy Freezer Burritos:
- Place your organic chicken breasts into a large sauce pan and cover them with your salsa.
- Add a little bit of water to slightly cover the chicken and place over medium heat until you bring it to a boil.
- Reduce the heat to low and simmer for 15-20 minutes.
- Make sure your chicken is white all the way through.
- Remove the chicken from the pan and let cool until you can easily touch it. When cool shred the chicken and add it back to the saucepan.
- Bring the shredded chicken to a boil until the mixture becomes thick and then remove from the heat. The goal is to burn of the watery mixture and have a thicker filling for your burrito.
- Lay your tortillas flat so you can begin adding the fillings.
- Place 3 tablespoons of refried beans or rice onto each tortilla.
- Place 4 tablespoons for the chicken mixture on top of the beans or rice. You can always use both beans and rice, if you’d like.
- Sprinkle each tortilla with cheese.
- Fold in the sides of each tortilla and roll until they are completely closed. I admit, I’m terrible at this part!
- Wrap each burrito, individually in wax paper.
- Place the wrapped burritos into a freezer bag.
- Freeze for 2-3 months.
- When you’re ready to eat thaw overnight and bake for 10-15 minutes at 350 degrees.
I like to garnish my burritos with taco sauce and cheese. Serve with a side salad, tortilla chips and fresh fruit! Enjoy! Dinner or lunch can be ready in a pinch!
- 3 organic boneless chicken breasts (I think the organic chicken breast has more flavor but it is more expensive.)
- 8 ounces of homemade salsa or jar salsa
- 1 can of refried beans or substitute with whole 1 cup of whole grain rice cooked
- 1 cup of shredded Colby cheese
- 8 count of organic whole grain burrito size tortillas
- Wax paper
- Freezer bags
- Place your organic chicken breasts into a large sauce pan and cover them with your salsa.
- Add a little bit of water to slightly cover the chicken and place over medium heat until you bring it to a boil.
- Reduce the heat to low and simmer for 15-20 minutes.
- Make sure your chicken is white all the way through.
- Remove the chicken from the pan and let cool until you can easily touch. When cool shred the chicken and add it back to the saucepan.
- Bring the shredded chicken to a boil until the mixture becomes thick and then remove from the heat. The goal is to burn of the watery mixture and have a thicker filling for your burrito.
- Lay your tortillas flat so you can begin adding the fillings.
- Place 3 tablespoons of refried beans or rice onto each tortilla.
- Place 4 tablespoons for the chicken mixture on top of the beans or rice. You can always use both beans and rice, if you’d like.
- Sprinkle each tortilla with cheese.
- Fold in the sides of each tortilla and roll until they are completely closed. I admit, I’m terrible at this part!
- Wrap each burrito, individually in wax paper.
- Place the wrapped burritos into a freezer bag.
- Freeze for 2-3 months.
- When you’re ready to eat thaw overnight and bake for 10-15 minutes at 350 degrees.