This Freezer Burrito Recipe with Chicken and Quinoa is the perfect make-ahead recipe for healthy school lunches or quick dinners!
4cupscooked chicken, diced (grilled, rotisserie, boiled, baked – any kind of chicken)
4cans Bush’s beans, such as black, kidney, or pinto, drained
Salt and pepper to taste, optional to add 1 T. chili pepper and 1 tsp. cumin
In a large bowl combine the cooked quinoa, diced chicken, drained beans, and salsa.
Salt and pepper to taste.
Fill tortillas with quinoa mixture, depending on the size of the tortilla. Add sour cream or cheese (optional).
Wrap tightly, roll in plastic wrap, and freeze.
MICROWAVE: Pull out of the freezer and remove the plastic wrap. Wrap the burrito in a paper towel, and microwave (frozen) for 1 1/2-2 minutes, or until heated through. At this point you can add extra toppings if you prefer.
OVEN: Remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 400 degrees for 30-35 minutes. Remove foil, and bake to crisp for another 5 minutes.