Chicken Verde & Rice Freezer Burritos
Jump to RecipeCraving a comforting, zesty burrito you can freeze and grab on busy days? This Chicken Verde & Rice Freezer Burritos recipe delivers. Tender shredded chicken meets tangy green salsa, fluffy cooked rice, and black beans, all tucked into tortillas with cilantro, lime juice, and melted cheese. With simple, pantry-friendly ingredients, this make-ahead meal yields eight burritos that freeze well for up to three months. To assemble, mix the cooked chicken, verde flavors, rice, beans, cilantro, and lime in a large bowl, spoon about 1/2 cup onto each tortilla, sprinkle cheese, roll up, and wrap tightly before freezing. When you’re ready to eat, microwave 2–3 minutes or bake 20–25 minutes until hot and bubbly. Tips: customize with corn or peppers, swap in brown rice or quinoa, or make a vegetarian version by adding extra beans. These freezer burritos are perfect for meal prep, school lunches, and quick weeknight dinners.
Ingredients
cooked chicken
Tip: Use leftover or rotisserie chicken; shred finely for even distribution. If the chicken is dry, toss with a tablespoon of salsa or a splash of broth when mixing. For extra flavor, dust with 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, and a pinch of garlic powder. If you want a non-meat option, substitute with sautéed mushrooms or crumbled firm tofu and a splash of lime juice.
green salsa
Tip: Choose a tomatillo-based salsa verde for bright flavor. If it’s too thin, simmer to reduce slightly or drain excess liquid. For extra heat, add minced jalapeño or serrano. You can substitute with green enchilada sauce or tomatillo puree. To avoid soggy tortillas in freezer burritos, drain some liquid if it’s very watery; add fresh cilantro or lime after reheating for brightness.
cooked rice
Tip: Fluff the rice with a fork to keep grains separate; day-old long-grain rice works best for burritos. For more aroma, mix in a pinch of salt and a little lime zest. Substitutions: brown rice for more fiber (will need a touch more liquid), or cauliflower rice for a lower-carb option. If the rice is dry, mix in a teaspoon of olive oil or a splash of lime juice before filling.
tortillas
Tip: Use burrito-sized flour tortillas and warm them briefly to keep them pliable (microwave 20-40 seconds or warm in a dry skillet). For freezing, wrap each burrito tightly and seal in a freezer bag; if you need gluten-free, use corn tortillas (they’re smaller—adjust filling accordingly). Ensure the seam is sealed to prevent leaks during freezing and reheating.
shredded cheese
Tip: Choose a melty variety (Monterey Jack, Cheddar, or a Mexican blend). Mix into the filling for even melt, or sprinkle on top before rolling for a cheesy crust. If freezing, cheese can become a bit grainy after thawing; you can add a small sprinkle of cheese during reheating or wait and add after microwaving for a creamier bite. For lighter options, use part-skim and/or crumble queso fresco after reheating.
black beans
Tip: Rinse and drain canned beans to reduce sodium; pat dry before mixing to avoid soggy filling. For extra creaminess, mash 1/2 cup of beans into the mixture. Substitutions: pinto beans, kidney beans, or chickpeas. Beans freeze well, and they can be more flavorful if you sauté with a little onion and garlic before mixing.
cilantro
Tip: Finely chop the cilantro leaves (stems are edible and flavorful). If you dislike cilantro, substitute with chopped flat-leaf parsley or a pinch of green onion for brightness. Fresh cilantro can lose potency after freezing; add it after reheating or sprinkle with a little fresh cilantro when serving for maximum brightness.
lime juice
Tip: Fresh lime juice is best; you can also zest the lime for extra aroma. Adjust to taste—add more at the end if you want more tang. Substitutions: lemon juice or a splash of white vinegar if you’re out of limes. For freezing, avoid overdoing the lime juice to prevent overly acidic notes after thawing; you can adjust by adding more after reheating.
Cooking Steps
Step 1: Prepare the filling
In a large bowl, combine cooked chicken, green salsa, cooked rice, drained and rinsed black beans, cilantro, and lime juice.Tip:For best flavor, chop cilantro finely and balance lime juice to taste.Note:If the bean mixture seems dry, stir in a teaspoon of water or broth to loosen.Step 2: Warm tortillas
Warm tortillas on a dry skillet over medium heat for about 15 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds until pliable.Tip:Warming makes rolling easier and prevents tearing.Note:If tortillas crack, rewarm briefly.Step 3: Assemble burritos
Lay a tortilla flat on a clean surface and spoon about 1/2 cup of the filling onto the center.Tip:Use a measuring cup or 1/2 cup measure to keep portions even.Note:Do not overfill; it makes rolling difficult.Step 4: Add cheese
Sprinkle shredded cheese over the filling (about 2 tablespoons per burrito, or to taste).Tip:Freshly shredded cheese melts better than pre-shredded.Note:If you prefer, use a blend of monterey jack and cheddar.Step 5: Roll burritos
Fold in the sides of the tortilla and roll from bottom to top to form a tight burrito.Tip:Roll tightly to prevent fillings from leaking.Note:If the seam doesn’t seal, dab a tiny bit of filling near the edge to help seal.Step 6: Wrap and freeze
Wrap each burrito tightly in plastic wrap or aluminum foil and place in a freezer bag. Remove air and seal. Label with the date and freeze for up to 3 months.Tip:Freeze burritos flat so they stack and thaw evenly.Note:Keep bags in a single layer in the freezer for faster, more even freezing.Step 7: Cook from frozen
When ready to eat, remove from freezer and unwrap. Microwave for 2-3 minutes or bake in a preheated oven at 350F for 20-25 minutes until heated through. If burritos are very cold in the center, add a few extra minutes.Tip:For best texture, bake rather than microwave.Note:Let stand 2 minutes before serving.
Frequently Asked Questions
What should I prep before making Chicken Verde & Rice Freezer Burritos?
Gather and measure all ingredients: 2 cups cooked chicken, 1 cup green salsa, 1 cup cooked rice, 1 can black beans (drained), 1 cup cilantro, 2 tablespoons lime juice, 1 cup shredded cheese, and 8 tortillas. Rinse and chop cilantro, drain beans, and warm tortillas slightly to prevent cracking. Have a clean workspace and bowls ready for mixing and assembling.
How do I safely cook chicken for this recipe if I’m starting from raw?
Cook chicken until it reaches 165°F (74°C) with a thermometer. Let it rest 3–5 minutes, then shred. Using rotisserie chicken is a quick option if you want to save time.
Can I substitute ingredients or adjust flavors?
Yes. You can swap black beans for pinto beans or omit cilantro if you don’t like it. If you want more flavor, try a corn addition, a milder or spicier salsa, or a touch more lime. Keep moisture balanced so the filling doesn’t become soggy.
How can I prevent soggy burritos after freezing?
Drain excess moisture from any wet ingredients, keep the filling fairly dry, and don’t overfill the tortillas. Warm the tortillas first so they roll easily, and seal the burrito well with the filling toward the center.
What’s the best way to roll and seal a burrito?
Place about 1/2 cup of filling in the center. Fold in the sides, then roll from the bottom to the top tightly. If needed, moisten the edge slightly or tuck in a pinch of cheese to help seal.
How should I freeze the burritos?
Wrap each burrito tightly in plastic wrap or aluminum foil, then place in a freezer bag. Label with the date and freeze flat for even freezing. They keep well for up to 3 months.
How do I cook frozen burritos?
From thawed: microwave 2–3 minutes or bake at 350°F for 20–25 minutes until heated through. From frozen: microwave 4–6 minutes or bake 30–40 minutes, then check that the center is hot (165°F/74°C). You can unwrap partway through to help heat evenly.
How should I reheat leftovers safely?
Heat until the internal temperature reaches 165°F (74°C) all the way through. Refrigerate promptly and use within 3–4 days. Reheat only once if possible for best texture.
What are common beginner mistakes and how can I fix them?
Common issues: overfilling leading to difficulty rolling, soggy fillings from too much salsa or beans, tortillas cracking, and under-seasoning. Fixes: use about 1/2 cup filling per burrito, drain moisture well, warm tortillas, season fillings well with salt and lime, and roll tightly to keep shape.
Additional Information
Dietary Considerations
Dietary considerations and alternatives: - Gluten-free option: Use certified gluten-free tortillas. Verify all canned ingredients (beans, salsa) are gluten-free. - Dairy-free: Omit cheese or substitute with a dairy-free cheese alternative; use avocado crema or dairy-free yogurt for creaminess. - Vegetarian or vegan option: Omit chicken and increase beans or add plant-based protein (tofu/tempeh or crumbled seasoned mushrooms) to keep protein content. Use vegan cheese and dairy-free crema if desired. - Lower-sodium version: Choose low-sodium green salsa and canned beans labeled low-sodium; rinse beans well. - Higher-protein variant: Add extra chicken or swap some rice for quinoa to boost protein, and consider adding a small amount of crushed tortilla strips for texture in bowls. - Allergen note: This dish is naturally dairy-containing if cheese is used; cilantro and lime are common allergens for a few individuals—adjust toppings accordingly. - Calorie-conscious tweaks: Use brown rice or cauliflower-rice mix, reduce cheese amount, and load with veggies to increase volume with fewer calories. - General tip: When adapting, ensure fillings reach safe temperatures and tortillas stay pliable for rolling.
Pairings
Pair with bright, complementary flavors and easy-to-find accompaniments to elevate the Chicken Verde & Rice Freezer Burritos. Suggested pairings: - Toppings: sliced avocado or avocado crema, a dollop of Mexican crema or Greek yogurt, chopped fresh cilantro, lime wedges, diced ripe tomatoes or pico de gallo, and a light sprinkle of shredded lettuce for crunch. - Sides: Mexican street corn (elote) or grilled corn salad, a simple cilantro-lime rice, or a black bean and corn salad for extra protein and texture. A crisp cucumber-tomato salad with lime juice adds brightness. - Sauces: a touch more verde salsa, a mild salsa verde, or a smoky chipotle salsa for dipping. - Beverages: Mexican lager (e.g., a light pale lager), Sauvignon Blanc or Pinot Grigio for white-wine lovers, or a refreshing lime agua fresca or hibiscus agua de Jamaica for non-alcoholic options. - Occasions: Weeknight family dinner, meal-prep lunches, potlucks, or a game-day spread where guests can assemble bowls or burritos. For kids, keep toppings mild and cheese-friendly. - Temperature and texture: Serve hot with warm tortillas and a contrasting cool topping (guacamole, crema) to balance heat and richness. - Seasonal twists: Pair with a light fruit salsa (m mango or pineapple) in summer, or a roasted corn and pepper medley in fall for extra sweetness. - Accessibility: If gluten-free is needed, serve with certified gluten-free tortillas and ensure salsa and toppings are gluten-free.
Serving Suggestions
Serving ideas to maximize enjoyment: - Reheat and plate: Microwave or bake until steaming hot (165°F internal). If you prefer crisper tortillas, reheat in the oven after microwaving: wrap burritos in foil and bake at 350°F for about 10-15 minutes, then open foil to lightly crisp the tortilla edges for 2-3 minutes. - Plate with color and texture: slice burritos on a diagonal for a nicer presentation; fan out with a small bed of shredded lettuce, a spoon of cilantro-lime rice, and a dollop of avocado crema on the side. - Burrito bar option: Set up a mini burrito bar with warmed tortillas, bowls of toppings (avocado, crema, cilantro, lime wedges, chopped tomatoes), and a couple of sides like elote and a fresh salad so guests customize their fillings. - Make it a lighter meal: Serve burritos with a crisp cucumber-tennisa slaw or a green salad to add freshness and balance. - Storage and reheating tips: Refrigerate leftovers promptly; freeze as directed for up to 3 months. From frozen, microwave 2-3 minutes or bake at 350°F for 20-25 minutes until heated through. For best texture, crisp the tortilla in the final 5 minutes of oven time if desired.
Chicken Verde & Rice Freezer Burritos
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Description
Delicious and convenient chicken verde burritos, packed with flavor and ready to enjoy anytime!
Ingredients
- cooked chicken: 2 cups
- green salsa: 1 cup
- cooked rice: 1 cup
- tortillas: 8 pieces
- shredded cheese: 1 cup
- black beans: 1 can
- cilantro: 1 cup
- lime juice: 2 tablespoons
Date Created:
11/30/2025