The ultimate food prep recipe - freezer burritos! And even better? The components are made in the Instant Pot. Great to have on hand for lunches or last-minute dinners. 285 calories & 5 Weight Watchers Freestyle SP
Freezer Burritos {Instant Pot Recipe}
Freezer burritos are something I started making in the last year or so, and now I'm wondering why I didn't start sooner. A big batch can be made in about an hour and a half, they're much cheaper than store-bought burritos and they can be made according to your family's tastes.
In this recipe, I combined some shredded chicken made in the Instant Pot with my Instant Pot Black Beans & Rice recipe (minus the avocado salsa). The Instant Pot does all of the cooking work, then all that's left is assembling the burritos, wrapping them up and freezing them. Recruit your family to help with the assembly and you'll have a stack of burritos, ready for the freezer, in no time!
How to make freezer burritos:
- In the recipe, I used the Instant Pot to cook the chicken and the rice and beans (cooked separately). However, you could also make shredded chicken in the slow cooker or poach the chicken, then toss with the spices and some chicken broth.
- To lower the calories, I used the fajita-sized Mission Carb Balance Whole Wheat Tortillas (affiliate link), but any fajita- or burrito-sized tortillas can be substituted.
- Place a scoop of the shredded chicken and a scoop of the rice and bean mixture down the center of a tortilla. Top with salsa, shredded Pepper Jack or Cheddar cheese and a sprinkle of cilantro. I used the Kirkland salsa, but use whichever is your favorite.
- Fold in the sides, then roll up tightly enough so that the burrito stays together, but not so tightly that the tortilla rips. It's a fine balance. 🙂
- Repeat the process with the remaining ingredients.
- Wrap them up! (See directions in the next section.)
How long can you freeze burritos?
- Burritos can be frozen for up to 3 months.
- Be sure to package them well so there isn't any freezer burn. I like to wrap the burritos in wax paper, followed up with a layer of plastic wrap. Then I place the burritos in a large resealable plastic freezer bag, squeezing out all of the air before sealing.
How do you reheat frozen burritos?
- The texture of the tortillas is best when cooked from frozen. If you thaw the burritos in the fridge first, the tortillas tend to become soggy.
- Remove the plastic wrap from the burritos. Loosen the wax paper a little, then heat the burritos in the microwave on HIGH for 45 seconds to 1 minute per side.
- Alternatively, remove all of the wrappings, place the burrito on a plate, lightly cover with a piece of paper towel, then heat.
Other freezer meals:
Bolognese Sauce with Turkey & Chicken Sausage {Cookin' Canuck}
Hearty Chicken Stew with Butternut Squash & Quinoa {Cookin' Canuck}
7 Slow Cooker Chicken Recipes {Sweet Peas & Saffron}
Bean Mushroom Soup {iFoodreal}
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Freezer Burritos {Instant Pot}
Ingredients
The chicken:
- 1 ¾ pound boneless skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoontsp paprika
- 1 4 ounce can diced green chiles
- salt to taste*
The Burritos:
- 12 whole wheat tortillas I used Mission Carb Balance Whole Wheat Tortillas - Fajita size
- ½ recipe of Instant Pot black beans & rice without avocado salsa
- 1 ¼ cup salsa your favorite kind
- 1 ¼ cup shredded Pepper Jack or Cheddar cheese
- ¼ cup minced cilantro
Instructions
The chicken:
- Place the chicken breasts and chicken broth in the Instant Pot. Sprinkle the salt, cumin and paprika over the chicken. Pour the green chiles over top.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 10 minutes to reach pressure.
- Once the time is expired, use natural release for 10 minutes, then quick release.
- Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer to a bowl. Using a slotted spoon, scoop out the diced chiles and stir into the shredded chicken. Taste and add salt, if desired. If not making the burritos right away, store the chicken in a resealable container and pour some of the cooking liquid over the chicken.
The burritos:
- Scoop ⅓ cup rice and bean mixture and ⅓ cup shredded chicken into the center of a tortilla. Top with 1 ½ tablespoons salsa, 2 tablespoons cheese and some cilantro. Fold in the sides of the tortilla and roll into a burrito. Wrap in wax paper, then in plastic wrap.
- Repeat with the remaining ingredients. Place all of the wrapped burritos in one or two large resealable freezer bags.
- Freeze until ready to use.
To reheat:
- From frozen, remove the plastic wrap and loosen the wax paper slightly. Microwave on HIGH for 1 minute, turn over the burrito and microwave for an additional minute. The timing will vary depending on the wattage of your microwave.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
klebefolie
That was delicious! I just made it. My husband and I both loved it. Thanks for the recipe!
Feestzaal
Just excellent. Will never buy frozen burritos again! Thanks for sharing the recipe.