Chicken Freezer Burritos are a simple and family-friendly weekday supper! They are simple to prepare and excellent (when reheated properly) Here is all you need to know to make freezer burritos that are truly edible!
There is the fantasy of frozen burritos and the reality of freezer burritos. With the appropriate combination of fillings and reheating process, you can really produce pretty darn tasty freezer burritos that will make for a quick and easy midweek meal in the future.
Of course, we still don’t know if little kids like mine will actually eat a burrito. If they do not, they may be forced to locate a different residence. (Kidding, kidding!)
Cancel your Chipotle order, and let’s learn how to make the best burrito filling, wrap burritos tightly, freeze them properly, and reheat them for delicious dinners!
What Constitutes a Tasty Freezer Burrito?
Here’s all you need to make an excellent freezer burrito:
- Numerous sources of protein, including chicken and beans
- Some starch to absorb any excess liquid, such as cilantro rice.
- Some vegetables, including peppers and onions.
Feel free to include your preferred proteins and vegetables.
AVOID avocado and non-cheese dairy products, such as sour cream. These components are not suitable for freezing and reheating. Instead, throw them on top after reheating the burritos!
Making Freezer Chicken Burritos
Here are my recommendations for creating delicious burritos for freezing:
- Prepare each component separately. Do not combine the peppers, rice, and chicken in a single large saucepan, and then cover it. To ensure that each item is cooked properly, it is best to prepare them separately. Then, they can be layered in a tortilla.
- Use tortillas made of flour. They create the very greatest burritos.
- Before rolling tortillas, preheat them. By microwaving them for 15 seconds, they will become more flexible and manageable.
- There will be no avocados or dairy products (besides cheese). They are not freeze-resistant.
- To make burritos for children, use 8-inch tortillas. You can make approximately four little burritos with the same ingredients as one large burrito!
Freezer Burritos: Troubleshooting
- My tortilla is not folding! If your tortillas are rigid and difficult to fold, wrap them in a few damp paper towels and heat them for 15 to 20 seconds in the microwave. This will result in extremely flexible tortillas.
- My stuffing is leaking out! Use less filler than usual. The idea here is to create a burrito that is totally sealed. Once the burritos have been reheated, you may always add more toppings!
How to Freeze Burritos
After adding all the fillings to your burrito, shape it into a tight cylinder, fold the ends over to secure it, and carefully cover it in foil. Once all the burritos have been rolled and wrapped, place them in a Ziploc or other freezer-safe plastic container for three to six months.
The Ideal Method for Reheating Frozen Burritos
Is there anything more disheartening than spending time and money to prepare a batch of burritos for the freezer, only to be dissatisfied when you reheat them? The filling will be warmed by microwaving the burritos alone, but the tortillas will become mushy and taste poorly.
Here’s how you should instead proceed:
- Remove the burrito from the aluminum foil and thaw it in the microwave for seven minutes per side. This will defrost and reheat the fillings slightly.
- Then, set the tortilla in a nonstick skillet over medium heat for a few minutes per side, or until it begins to brown and crisp.
This process not only melts the cheese and heats the filling, but also produces a great, crisp tortilla!
Additionally, you can reheat frozen burritos in the oven! Simply keep them wrapped in foil, bake them in an oven preheated to 400 degrees Fahrenheit for 45 minutes, then remove the foil and return the burritos to the oven for 5 to 10 minutes to crisp the tortilla.
The Dad Ingredient: Pickled Jalapeno Guacamole
As previously stated, I am not a fan of frozen avocados in burritos, but I do enjoy guacamole with my burritos. This Pickled Jalapeno Guacamole is the ideal guacamole for a quick meal. The pickled jalapenos bring so much to the guacamole: salt, some tangy acidic flavours, and some spicy overtones!
- 1 1/2 cups white long-grain rice
- 1 lime, pure juice
- 1/4 cup of chopped coriander
- 2 sliced red or green peppers
- 1 slice of yellow onion
- 2 tablespoons of olive oil, broken up
- 2 cups shredded cooked chicken
- 2 (15-ounce) cans of drained and rinsed black beans
- 1/2 teaspoon salt
- 1 teaspoon red pepper powder
- 1 teaspoon cumin powder
- 1 cup store-bought or homemade salsa verde
- 16 ounces of grated Colby-Jack
- 8 big 12-inch flour tortillas for burritos or 32 little 8-inch flour tortillas.
For the guacamole with pickled jalapenos (Dad Add):
- 2 ripe avocados
- 1/4 cup pickled jalapenos, chopped
- 2 teaspoons chopped cilantro
- 1 pinch salt
Recipe of Chicken Freezer Burritos:
1. Prepare the cilantro rice by:
Rinse the rice thoroughly in cold water, then add it to a medium-sized pot. Cover the rice with 1 inch of cold water and place it in a pot over medium heat. Once the food is simmering, stir, reduce the heat to low, and cover.
Eight to ten minutes, or until the rice has absorbed the water and is soft. If excess water is present, drain it. Otherwise, remove from heat, cover, and let 5 minutes of steaming. Add lime juice and cilantro to the pan.
2. Cook the onions and peppers:
Add 1 tablespoon of olive oil, chopped peppers, and onions to a large skillet over medium-high heat. 8-10 minutes, or until peppers and onions begin to caramelize in spots. Place the contents on a platter and put them away.
3. Prepare the stuffing of chicken and beans:
In the same skillet over medium heat, combine beans, chicken, and 1 tablespoon of olive oil. Stir until the mixture is heated. Salt, chili powder, and cumin are added, followed by salsa verde. Turn off the heat.
4. Put together the burritos:
Wrap one tortilla of 12 inches or four burritos of 8 inches in a few paper towels. Microwave the tortillas on high for 15 seconds to get them warm and flexible.
Then, place 1/3 cup of cilantro rice, 1/3 cup of peppers and onions, 1/2 cup of the chicken and bean mixture, and 1/4 cup of grated cheese in the lower-middle area of the tortilla. (If using 8-inch tortillas, divide these ingredients evenly between the four tortillas.) Form a burrito by tightly rolling the tortilla and folding it over the ends. Wrap the tortilla in heavy-duty aluminum foil once it has been formed.
Continue with the remainder of the tortillas.
5. Freeze the burritos:
Transfer the burritos to a freezer-safe plastic bag or container. Store for up to 6 months in the freezer (but ideally use within 3 months, or else they might have some freezer burn and off-flavors).
6. Warm up the burritos:
To reheat a large burrito, remove it from the foil and lay it on a platter that is microwave-safe. Microwave the burrito on defrost for seven minutes per side, or until totally thawed. Transfer the burrito to a nonstick skillet over medium-low heat and cook for three to four minutes per side, or until the exterior is crunchy.
To reheat a large burrito in the oven, preheat it to 400 degrees Fahrenheit. Place the burrito on a baking sheet and bake it for 45 minutes in the oven. Remove, unroll the burrito, and bake for an additional 10 minutes to achieve a crunchy exterior.
Burritos may be served with sour cream, salsa, or Dad. Add guacamole.
7. Prepare the Pickled Jalapeno Guacamole by following these instructions:
To a bowl, add the flesh of two ripe avocados. Combine with a fork and mash. The pickled jalapenos are roughly diced and placed in a bowl with the avocados. Add salt and cilantro for seasoning. Serve right away.
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