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Chicken Freezer Burritos

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Chicken Freezer Burritos are your answer to a quick, family-friendly weeknight meal! They're easy to make and delicious (when reheated correctly!). Here's everything you need to know about how to make freezer burritos you'll actually want to eat!

Photography Credit: Nick Evans

There’s the dream of freezer burritos, and then there is the reality of freezer burritos. So many freezer burritos end up being a disappointment, but with the right combination of fillings and the ideal reheating method, you actually can make pretty darn good freezer burritos that will make for a quick and easy weeknight dinner later on.

Of course, it remains to be seen if little kids (like mine) will actually eat a burrito. If they don’t, then they might have to find a different house to live in. (Kidding, kidding!)

So, go on and cancel that Chipotle delivery, and let’s learn how to make the best burrito filling, wrap those burritos tightly, freeze them well, and reheat them into delicious meals!

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Here’s what it takes to make a really good freezer burrito:

  1. Lots of protein, like chicken and beans
  2. Some starch to soak up any extra liquid, like cilantro rice
  3. Some vegetables, like peppers and onions.

Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!

Chicken freezer burritos with jalapeno avocado


Here are my tips for making great burritos with the intention of freezing:

  • Cook the ingredients separately. Don’t add the peppers, rice, and chicken all together into a single big pot and then wrap it up. It’s better to cook things individually to ensure they are all cooked correctly. Then you can layer them in the tortilla.
  • Use flour tortillas. They really make the best burritos.
  • Warm your tortillas before rolling them. Microwaving them for 15 seconds will make them more flexible and easier to work with.
  • No avocado or dairy (besides cheese). They don’t freeze well.
  • For kid-sized burritos, use smaller 8-inch tortillas. You’ll get about four small burritos for the same ingredients as one large one!


  • My tortilla won’t fold! If your tortillas are inflexible and difficult to fold, wrap them in a few damp paper towels and microwave for 15-20 seconds. This will make the tortillas really flexible.
  • My filling is coming out! Don’t use as much filling. I know if you go to a burrito place they completely stuff the burritos, but our goal here is to make a burrito that is completely sealed. You can always top the burritos with extras once you reheat them!

Wrap freezer burritos in aluminum foil


After you’ve added all the fillings to your burrito, roll it into a tight cylinder, folding over the ends to keep it contained, and wrap the burrito tightly in foil. Once all your burritos are rolled and wrapped, store them in a plastic freezer-safe container, like a Ziploc, for three to six months.


Is there anything more depressing than spending good time and money making a batch of freezer burritos, only to be disappointed when you reheat them? Just microwaving the burritos will warm the filling, but the tortillas will be soggy and not great.

Here’s how you should do it instead:

  1. Unwrap the burrito from the foil and microwave it on defrost for seven minutes per side. This will thaw and slightly warm the fillings.
  2. Then place the burrito in a nonstick skillet over medium heat, and cook it for a few minutes per side until it starts to brown and crisp up.

This method melts the cheese and warms the filling but also gives you a crispy, delicious tortilla!

You can also reheat frozen burritos in the oven! Just keep them wrapped in foil, heat in a 400˚F oven for 45 minutes, then unwrap the burritos and return them to the oven for 5-10 minutes minutes to crisp up the tortilla.

Freezer burrito filling


As I mentioned, I’m not a fan of freezing avocado in the burritos, but I do love guacamole with my burritos. This Pickled Jalapeño Guacamole is a perfect shortcut guac. It only has a few ingredients, but the pickled jalapeños add so much to the guacamole: salt, some tangy acidic flavors, and some spicy notes!

THE REPORT CARD:Eat Your Food - The Kid Report

My child threw the burrito at me … and therein ended my burrito experiment, because he immediately had to go sit in timeout while I ate my burrito in peace.

I hope that your children are more open to the idea of deliciousness wrapped in tortillas, but for now, my children could not be less interested. Even though they love all of the fillings on their own, wrapped in a tortilla is a no-go for some reason.

Worst case scenario, even if this doesn’t work out to be a great family meal, it is definitely a great parent meal! Easy-to-reheat burritos are always a good idea for busy parents.


Chicken Freezer Burritos Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Makes 8 large burritos or 32 small burritos


  • 1 1/2 cups long grain white rice
  • 1 lime, juice only
  • 1/4 cup chopped cilantro
  • 2 red or green peppers, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 2 cups cooked chicken, shredded
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup salsa verde, store-bought or homemade
  • 16 ounces grated colby jack cheese
  • 8 large 12-inch burrito-sized flour tortillas OR 32 small 8-inch flour tortillas

For the pickled jalapeno guacamole (Dad Add):

  • 2 ripe avocados
  • 1/4 cup pickled jalapeños, chopped
  • 2 tablespoons minced cilantro
  • Pinch of salt

Special equipment:


1 Make the cilantro rice: Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover.

Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.

2 Cook the peppers and onions: In a large skillet over medium-high heat, add 1 tablespoon olive oil, sliced peppers, and onions. Cook until peppers and onions start to caramelize in places, 8-10 minutes. Scoop out onto a plate and set aside.

Cook the onions and peppers for chicken freezer burritos

3 Make the chicken and bean filling: In the same skillet over medium heat, add 1 tablespoon olive oil, the shredded chicken, and beans. Stir together until warm. Add the salt, chili powder, and cumin, and then add the salsa verde. Remove from heat.

Cook chicken beans and salsa in pan for freezer burrito fillings

4 Assemble the burritos: Wrap one 12-inch tortilla or four 8-inch burritos in a few paper towels. Microwave on high for 15 seconds to make the tortillas warm and flexible.

Then, in the lower-middle section of the tortilla, add 1/3 cup cilantro rice, 1/3 cup peppers and onions, 1/2 cup of the chicken and bean mixture, and 1/4 cup grated cheese. (If you're using smaller 8-inch tortillas, divide these amounts evenly among the four tortillas). Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil.

Repeat with the remaining tortillas.

ingredients for chicken freezer burritoshow to wrap chicken freezer burritosWrap chicken freezer burritos in heavy duty aluminum foil

5 Freeze the burritos: Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors).

6 Reheat the burritos: To reheat a large burrito, unwrap from foil and place on a microwave-safe plate. Microwave on defrost for 7 minutes per side, or until the burrito has completely thawed. Transfer burrito to a nonstick skillet over medium-low heat and cook for 3-4 minutes per side, or until the burrito is crispy on the outside.

To reheat a large burrito in the oven, preheat the oven to 400˚F. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes. Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior.

Serve burrito with sour cream, salsa, or Dad Add guacamole.

How to reheat frozen chicken burritos

7 Make the Pickled Jalapeño Guacamole: Add the flesh of two ripe avocados to a bowl. Mash together with fork. Roughly dice pickled jalapeños and transfer to bowl with avocados. Season with cilantro and a pinch of salt. Serve immediately.

Mix up the filling for freezer chicken burritos

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.

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10 Comments / Reviews

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Did you make it? Rate it!

  1. Elaine

    Used 12” soft flour tortillas and they worked great. Messed up the first one but was doing great folding by my 3rd burrito. I made 8 large (12”) burritos and a few smaller ones too! Put them all in the freezer. After I reheated them in foil at 400 for 45 minutes, I removed them from the foil and put them on an aluminum pie plate, covered the burrito with red enchilada sauce and more cheese and put them back in the over for 10 more minutes. When they came out I added some sour cream. These are great for breakfast, lunch or dinner because they are healthy and filling. Making another batch soon! Yum!


  2. Lisa

    Took awhile to make, but now have homemade chicken burritos in my freezer, instead of ones from Costco with questionable ingredients. I don’t have time to reheat on the “defrost” setting, nor crisp in the pan afterward. Works just fine to reheat in the microwave for 2-3 min on the normal setting. I made them with brown rice instead of white rice. I didn’t measure the ingredients when assembling – just eyeballed it. Made about 20 of the 8 inch ones.


  3. Katie

    Can you thaw these in the fridge, the day/night before? Instead of in the microwave?

    Show Replies (1)
  4. Aaron

    This method of making frozen burritos had spectacular results. I used slightly different ingredients, opting for brown rice and pinto beans, but what’s great is the tips on filling the burritos and reheating them which allowed me to customize the recipe and make 10 great burritos. They’ll probably last me only a week


  5. Syd

    These are the best chicken burritos ever, seriously. Yum


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