Chicken Fajita & Rice Freezer Burritos
Jump to RecipeKickstart weeknights with Chicken Fajita & Rice Freezer Burritos, a tasty, make-ahead meal that locks in bold fajita flavor and simple prep. This freezer-friendly recipe uses eight core ingredients: chicken breasts, bell peppers, onion, cooked rice, fajita seasoning, tortillas, shredded cheese, and olive oil. In a skillet, heat olive oil and brown the chicken until golden, about 5–7 minutes. Add sliced peppers and onion, sautéing until tender. Stir in fajita seasoning, then fold in the cooked rice and half the cheese. Spoon the warm filling onto each tortilla, top with a touch more cheese, roll tightly, and seal. Freeze the assembled burritos on a tray until firm, then wrap individually for up to 3 months. When you’re ready to eat, reheat in the microwave for 2–3 minutes (or until heated through) or bake at 350°F (175°C) for 20–25 minutes. These burritos offer a quick dinner option and great meal-prep potential: customize with your favorite toppings, adjust portion sizes, or add extra veggies. Enjoy the cozy, weeknight-friendly flavors of chicken fajita, rice, and melted cheese wrapped into a convenient, freezer-friendly bite.
Ingredients
chicken breast
Pat chicken dry; slice into thin strips for even browning. For juicier meat, marinate briefly in lime juice, oil, cumin, and chili powder for 15-20 minutes. Cook to an internal temp of 165°F. If you prefer, substitute with chicken thighs. To save time for freezing burritos, cook the chicken ahead and cool completely before assembling.
bell peppers
Use a mix of colors for visual appeal and sweetness. Slice into thin strips; saute until just tender to keep some snap. For extra flavor, roast or char the slices, then add to the filling. If fresh peppers are not available, frozen sliced peppers work fine (thaw and pat dry). You can also use poblano or Anaheim peppers for different heat and flavor.
onion
Dice evenly so they cook at the same rate as peppers. For milder onion flavor, rinse diced onion under cold water for a few minutes or saute until translucent. If you like sweeter fajitas, caramelize the onions slowly before adding peppers.
cooked rice
Best with cold or day-old rice so it does not get mushy when mixed with fillings. Fluff with a fork before adding. For extra flavor, toss with a pinch of salt or lime zest and chopped cilantro. If you only have fresh rice, spread on a tray to cool to room temperature before assembling.
fajita seasoning
Homemade fajita seasoning gives better control over salt and heat. A common blend: chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne. Adjust salt and heat to taste. If using a store-bought mix, check sodium; you can add paprika or pepper to boost flavor. For freezing, mix spices into the chicken and veggies and stir well to coat.
tortillas
Use burrito-size flour tortillas for easier rolling. If frozen, thaw and warm briefly to make them pliable (a quick 10-15 seconds in the microwave with a damp paper towel works well). Avoid over filling to prevent tearing. For a sturdier wrap, lightly toast on a dry skillet before filling.
shredded cheese
A Mexican cheese blend or cheddar works well; shred fresh for the best melt. For lighter burritos, use part skim cheddar or Monterey Jack. If you are freezing, you can mix a portion into the filling for melt and reserve some to sprinkle on top after reheating. Note that cheese texture can change a bit after freezing, but it will still melt nicely.
olive oil
One tablespoon is enough to evenly coat the pan and vegetables. Use extra virgin olive oil for flavor; avoid overheating to prevent smoking. If you want to avoid fat, you can skip it and use a light spray, or substitute avocado oil or canola oil with a similar smoke point.
Cooking Steps
Step 1: Step 1: Prep and heat olive oil
Heat olive oil in a skillet over medium heat.Tips: Use a heavy skillet for even browning. Keep heat moderate if using nonstick to protect coating.Notes: Have all ingredients prepped and measured to streamline the process.Step 2: Step 2: Cook the chicken
Add diced chicken and cook until browned, about 5-7 minutes.Tips: Pat dry the chicken before cooking for better browning. Do not overcrowd the pan. Check for an internal temperature of 165°F (74°C).Notes: If using leftover rotisserie chicken, skip this step.Step 3: Step 3: Sauté peppers and onion
Stir in sliced bell peppers and onion, sautéing until softened, about 5 more minutes.Tips: Slice veggies to uniform thickness for even cooking.Notes: If you like crisper veggies, reduce cook time slightly.Step 4: Step 4: Season the mixture
Sprinkle fajita seasoning over the chicken and vegetables, stir well to coat.Tips: Taste and adjust with a pinch of salt if needed. If seasoning seems salty, balance with a splash of water or broth.Notes: Using half the cheese in the filling helps bind without making burritos soggy.Step 5: Step 5: Add rice and cheese
Remove from heat and mix in cooked rice and half of the shredded cheese.Tips: Fluff the rice before adding so grains separate. Stir until cheese is just melted and evenly distributed.Notes: If your rice is cold, the mixture may firm up; a quick warm in microwave can help.Step 6: Step 6: Prepare a tortilla
Lay a tortilla flat and spoon some of the mixture into the center.Tips: Do not overfill; a crowded tortilla will be hard to wrap. Warm tortillas slightly (10-15 seconds) to improve rolling.Notes: If tortillas are stiff, wrap them in a damp paper towel and microwave for 10 seconds to make rolling easier.Step 7: Step 7: Assemble and seal
Sprinkle a little more cheese on top, then fold in the sides and roll tightly to secure the filling.Tips: Tuck in the sides as you roll. If tortilla tears, warm a bit longer or use a new tortilla.Notes: Place seam-side down to help keep filling inside.Step 8: Step 8: Repeat with remaining tortillas
Repeat with remaining tortillas until all filling is used.Tips: Keep rolled burritos arranged seam-side down, which makes freezing easier.Notes: You can line up burritos on a tray for freezing.Step 9: Step 9: Freeze burritos
Place burritos seam-side down on a baking sheet and freeze until solid.Tips: Use parchment or a silicone mat to prevent sticking. Layer burritos once frozen, keeping them flat.Notes: Freeze uncovered until solid, then transfer to storage bag.Step 10: Step 10: Wrap and store
Once frozen, wrap each burrito in foil or plastic wrap and store in a freezer bag for up to 3 months.Tips: Label with date and contents; remove excess air to prevent freezer burn.Notes: If stacking, place parchment between layers.Step 11: Step 11: Reheat and serve
To reheat, microwave for 2-3 minutes (or until heated through) or bake at 350°F (175°C) for 20-25 minutes.Tips: If microwaving, rotate halfway for even heating. Let burrito rest 1-2 minutes after heating.Notes: For best texture, finish in oven if you prefer crisper edges.
Frequently Asked Questions
Additional Information
Dietary Considerations
Gluten-free option: use certified gluten-free tortillas and ensure fajita seasoning is gluten-free. Dairy-free or vegan option: omit cheese or use a dairy-free cheese; substitute chicken with sautéed mushrooms, chickpeas, or a plant-based protein. To reduce sodium, choose a low-sodium fajita seasoning and unsalted cheese, and rinse canned beans if used. For lower-carbohydrate versions, serve the filling in lettuce wraps or over cauliflower rice, or make a burrito bowl instead of wrapped burritos. For kids, offer milder toppings and smaller portions. Storage note: burritos can be frozen for up to 3 months; reheat directly from freezer or thaw overnight in the fridge before reheating for best texture.
Pairings
Pairing ideas: A cold Mexican lager or a crisp Sauvignon Blanc complements the fajita flavors nicely. For non-alcoholic options, try lime agua fresca, sparkling water with lime, or iced hibiscus tea. Top the burritos with pico de gallo, avocado crema or a dairy-free yogurt, and a dollop of sour cream if desired. Serve with sides such as cilantro-lime rice, black beans, and a simple grilled corn salad; offer warm tortillas and a range of hot sauces for heat control. Presentation tips: slice burritos on the diagonal and garnish with chopped cilantro and a lime wedge. For milder palates, provide mild salsa and omit jalapeño; for those who like extra kick, add jalapeño or chipotle sauce.
Serving Suggestions
Serving suggestions: Reheat from frozen in the microwave for 2–3 minutes or bake at 350°F (175°C) for 20–25 minutes until steaming hot. For crisper tortillas, bake uncovered on a foil-lined sheet for 8–10 minutes after thawing. Serve the burritos whole or cut in half with a side of guacamole or avocado crema, cilantro-lime rice, and black beans. Garnish with chopped cilantro and lime wedges. If serving buffet-style, keep burritos wrapped in foil to retain warmth and offer toppings such as salsa, sour cream, shredded cheese, and hot sauce for guests to customize.
Chicken Fajita & Rice Freezer Burritos
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Description
Delicious and hearty chicken fajita burritos, perfect for quick meals and can be stored in the freezer for later!
Ingredients
- chicken breast: 2 pieces
- bell peppers: 2 pieces
- onion: 1 piece
- cooked rice: 2 cups
- fajita seasoning: 2 tablespoons
- tortillas: 4 pieces
- shredded cheese: 1 cup
- olive oil: 1 tablespoon
Date Created:
11/30/2025