Prep time: 15 min
Chicken Freezer Burritos
Cooking time: 20 mins
Serving size: 8
Health Benefits of this Recipe
We love freezer burritos because they make a quick lunch or dinner when you are short on time! These burritos are packed with vegetables and black beans to provide a wonderful source of fibre. Simply pull them out of the freezer when you need and reheat them in the oven!
Ingredients
- Extra virgin olive oil (EVOO)
- 1 brown onion (finely diced)
- 3 chicken thighs (diced)
- 400g can black beans (drained & rinsed)
- ½ red capsicum (diced)
- ½ zucchini (died)
- 100g baby spinach (roughly chopped)
- 1 cup passata
- 8 large tortillas
- 1 cup cooked rice
Additonal Toppings:
- Cheese
- Sour cream
- Coriander
Method
- Heat a drizzle of EVOO in a pot on medium-high heat and sauté the onion.
- Once lightly browned, add the diced chicken thighs to the pot and cook until cooked through.
- Reduce the heat to low-medium and add in the black beans, capsicum, zucchini, baby spinach.
- Once the vegetables are soft add in the passata and simmer until any excess liquid is evaporated.
- Heat the tortillas as per package instructions and scoop 1 mound of rice and 1 mound of the vegetable mix onto the centre of each tortilla.
- Top with your desired toppings and wrap.
- Eat immediately or wrap in baking paper and alfoil and freeze for later. To reheat, bake in the oven on 180ºC for 35-40 minutes, or until cooked through.
Tips & Notes
- Serve warm with fresh rocket leaves, microgreens and avocado smash.
- Gluten Free option: Use gluten free tortillas
- Storage: Freeze for up to 3 weeks. Wrap in baking paper and then alfoil before freezing.
