Chicken Freezer Burritos

Chicken Freezer Burritos

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From:, September 2018

Transform leftover chicken into a hearty burrito filling! You will be thrilled to have a stash of frozen burritos on hand that you can microwave for an instant healthy lunch or on-the-go dinner for a busy night.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons extra-virgin olive oil or avocado oil
  • ½ cup chopped red onion
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can low-sodium black beans, rinsed
  • ½ cup water
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 cups shredded cooked chicken
  • 2 cups chopped kale
  • 1 cup reduced-fat sharp Cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon grated lime zest (optional)
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • 4 (8 inch) whole-wheat tortillas


  • Prep

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring often, until the onion starts to soften, about 2 minutes. Add beans, water and chipotle; bring to a simmer, mashing slightly with the back of a spatula. Stir in chicken and kale; cook until thickened, 1 to 2 minutes. Remove from heat. Stir in Cheddar, cilantro, lime zest, lime juice and salt.
  2. Spread ¾ cup filling on the bottom third of each tortilla, then roll tightly, burrito-style. Individually wrap the burritos tightly in foil and place in a sealable plastic bag. Freeze for up to 3 months.
  3. To reheat one frozen burrito, unwrap and transfer to a microwave-safe plate. Cover with a paper towel and microwave on High until heated through, 2 to 3 minutes.
  • To make ahead: Prepare through Step 2 and freeze for up to 3 months.

Nutrition information

  • Serving size: 1 burrito
  • Per serving: 375 calories; 9 g fat(2 g sat); 1 g fiber; 44 g carbohydrates; 26 g protein; 47 mcg folate; 30 mg cholesterol; 4 g sugars; 0 g added sugars; 1,124 IU vitamin A; 12 mg vitamin C; 291 mg calcium; 4 mg iron; 854 mg sodium; 417 mg potassium
  • Nutrition Bonus: Calcium (29% daily value), Iron (22% dv), Vitamin A (22% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ lean protein, 1 medium-fat protein, ½ fat, ½ vegetable

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