Make Your Own Frozen Burritos

Written by Recipes

Ok… so we are dealing with a very high level of “non-productivity” around our house lately. It took me three weeks to put a box in our attic. This box was sitting ten steps away from the attic pull down. Yep. It’s serious folks. And now we are both down for the count with a nasty cold to top it all off. Thus, no posts about actual house things for awhile. But we are talking about getting our butts in gear and off the sofa. Talking about it is a good step, right? We’ll see what happens. Wish us luck!





One thing I haven’t been lazy about though, is food. I’ve been really good about spending Sundays meal prepping for the week ahead, making smoothies to grab on the go and batch cooking. It’s really helping us save money, eat healthier and stress less in the mornings. In this photo, I had made curried chicken and veggie rice bowls for our weekday lunches and green smoothies with avocado, spinach, kale, apple, banana, chia, plain yogurt, milk and a touch of honey.


But Jordan’s favorite thing to grab and go are the frozen burritos I make. Just spend a little time putting these together, and you’ll have a slew of burritos you can grab whenever you need a quick meal. Or for Jordan, every meal. I looked into making my own when he started buying ten $4 frozen burritos at a time at the store for lunches. When I tried one, I was surprised at how little flavor there was… or nutrition. It was pretty much just meat and a slew of cheese. I couldn’t believe he was ‘wasting’ his money on these things! There had to be a better way. And there is!!!





And wouldn’t you believe it! It’s a crockpot recipe!


I found this chicken burrito bowl recipe, which cooks everything in the pot, and just added it to a tortilla. SIMPLE! In just a few minutes, you throw everything in the pot and it’s done in a few hours. For this recipe, you add the chicken breasts, stock, diced tomatoes and spices to the pot and cook. Then half way through cooking you add the rice, the remaining stock, beans and corn, and finish cooking. Once it’s all done, you shred the chicken and mix in some cheese. That’s pretty much the base of any burrito recipe.


  • Cook the meat with any flavors or seasonings you want
  • Mix in the rice and any other ingredients that need to cook or absorb flavor
  • Finish cooking
  • Mix in the cheese
  • Assemble your burrito


For the tortilla itself, I get the larger burrito sized ones. I’ve also found the flour tortillas preheat a little nicer. They stay soft and don’t get crunchy or dried out when they get microwaved.


To get the party started, I set up my little assembly line with the saran wrap, a stack of tortillas and the burrito mixture. First, put down a square of saran wrap, then a tortilla. Next, add a small dollop of the burrito mixture in the middle of the tortilla. The folding can be a little tricky at first, but you’ll be a fast study once you do a few. Then just wrap up the saran wrap and keep going on the rest!





My biggest tip at this point, is to not put too much of the mixture on the tortilla. I know it doesn’t look like much at first, but you’ll be able to wrap them tighter, the tortilla won’t break and make a mess while you’re eating, and honestly these are calorie packed and WILL fill you up! Portion control is a great thing.


When it’s time to eat, I unwrap one from the saran wrap and place it on a plate. I put it in the microwave for one minute, then flip the burrito over and microwave for another 30 seconds. This timing will of course vary depending on the microwave you use and whether or not you overstuffed your burrito. Then eat and enjoy!





Just look at all these burritos I made in one session! This will certainly hold us over for a few days. And it cost me a hell of a lot less than $4 a burrito… and the flavor is SO much better… and I know what’s in them. It’s a win, win, win situation. I haven’t been able to figure out how long they will last in the freezer, but they don’t really stick around that long anyway.


Once I had made these a few times, I started experimenting with different flavors. This chicken recipe and a barbacoa recipe being our two favorites. I’m scheming on what flavors to put together to try out a Korean beef burrito soon using our favorite slow cooker Korean beef recipe. Lately, I’ve been finding a use for all the left over Mission BBQ meat from my parents 60th birthday party (over two gallons in the freezer chest!). So I broke out the shredded BBQ chicken and mixed in some cooked rice, corn, beans, diced tomatoes and cheese, and we now have a supply of BBQ chicken burritos in our freezer! Next will be BBQ pork burritos…my mouth is watering already.


These are sincerely so easy to make! With a little planning, and 30 minutes of burrito rolling, you can add this convenient meal to your freezer and save some dough. If you have teenagers…you could be saving their life with these. And don’t feel like you are stuck to these two flavors here in this post. They are here for you to learn a good base. Then go forth and experiment! Your burrito awaits!



CHICKEN BURRITOS

Makes about 10-15
Recipe adapted from kitchn


  • 1 to 1.5 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 14.5 ounce can diced tomatoes
  • 1 cup chicken stock, divided (plus more if needed)
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 8 ounces shredded Mexican blend cheese (or more if desired)
  • 10 or more flour burrito tortillas


Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.


Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours.


Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.


Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste. Stir in cheese.


Place about 1/3 cup of burrito mixture onto a tortilla. Fold in sides, then roll until tight. Either serve right away, or wrap in saran wrap and freeze.


To reheat, unwrap from saran wrap and place burrito on a plate. Microwave on high for one minute. Flip the burrito over and microwave on high for another 30 seconds.



BARBACOA BURRITOS

Makes about 10-15
Recipe adapted from Gimme Some Oven


  • 3 pounds chuck roast (fat trimmed), cut into 2 inch chunks
  • 4 cloves garlic, minced
  • 2 chipotles in adobo sauce, chopped (or more to taste)
  • 1 4 ounce can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup beef broth or water 8 ounces shredded Mexican blend cheese (or more if desired)
  • 10 or more flour burrito tortillas


Combine first fourteen ingredients in the bowl of a slow cooker. Toss gently to combine. Cover with the lid and cook on low for 3 to 4 hours.


Remove the lid and add the rice, black beans, frozen corn, and the remaining beef broth or water. Replace the lid and continue cooking on low for another 3 to 4 hours.


Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more beef broth or water if the mixture seems dry. Cooking is done when the rice is tender or until beef is tender and falls apart easily with a fork — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.


Use two forks to shred the beef into bite-sized pieces inside the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Stir in cheese.


Place about 1/3 cup of burrito mixture onto a tortilla. Fold in sides, then roll until tight. Either serve right away, or wrap in saran wrap and freeze.


To reheat, unwrap from saran wrap and place burrito on a plate. Microwave on high for one minute. Flip the burrito over and microwave on high for another 30 seconds.


Last modified: September 6, 2017

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