Southwest Chicken Burritos

Southwest Chicken Burritos are full of flavour and packed with protein and vegetables. Burritos freeze exceptionally well, making them the perfect grab and go meal for busy days. Double the recipe, and freeze the extras – then simply reheat from frozen in the microwave as needed. Convenient, delicious and nutritious, you have lunch or dinner right at your fingertips!

Burritos are so versatile when it comes to fillings and sauces. When you have a large family like mine, it can sometimes feel overwhelming to accommodate not only taste preferences but also any food intolerances or allergies. I have found it so helpful to make a few burritos ahead of time for the lactose intolerance in our home – I simply label the freezer bag so I know immediately which ones are safe for them to eat.

I love finding ways to meal prep for my family that make meals so simple and easy like this one. Learning which foods freeze well, and which items need to be added while cooking, has been a learning process that has taken a lot of trial and error over the years.

The good news? I have done all the experimenting for you! We would love to have you join us at join us in the Freezer Meals 101 Club. Not only do I share all my best tips with you there, but you can join me for monthly live cooking sessions where I answer all your questions.

Southwest Chicken Burrito

Ingredients:

• 3 chicken breasts, boneless, skinless, cooked and shredded or cubed
• 1 red bell pepper, diced
• 1/2 purple onion, minced
• 15 oz. can of black beans, rinsed and drained
• 12 oz. kernel corn, drained
• 1 tsp. cumin
• 1/2 cup chunky salsa
• 3/4 cup Tex Mex cheese, shredded
• 12 flour tortillas, medium
• 2 large (gallon) freezer bag or reusable silicone bag
• aluminum foil

Assembly instructions:

1. Mix the chicken, red pepper, onion, beans, corn, cumin, salsa, and cheese in a bowl.
2. Spread some onto a flour tortilla and wrap burrito style. Do this for all the tortillas.
3. Wrap each one in foil and put in a freezer bag. Freeze.

Cooking instructions:

1. Thaw.
2. Remove foil and transfer burrito to a nonstick skillet over medium-low heat and cook for 3 to 4 minutes per side, or until the burrito is crispy on the outside. Or heat wrapped in a paper towel in the microwave.
3. Alternatively, leave the burrito in the foil and cook in the air fryer at 360° for 5-8 minutes, turning once.

Recipe Notes:

One cooked chicken breast equals about 1 cup of cubed or shredded chicken, so if you have a rotisserie chicken, or leftover chicken that you’d like to use for this recipe, you can use about 3 cups to make this meal.

How to serve Southwest Chicken Burritos:

Burritos aren’t just a great grab-and-go food, they are also perfect for an easy dinner. To make this a full family meal, take the burritos out of their foil and place them in a casserole dish and bake in the oven. Top with sour cream, guacamole, and/or salsa if you want.

Serve on their own or with Cilantro Lime Rice.

What to serve with Southwest Chicken Burritos:

In addition to the items listed in the recipe, I also often add sour cream, hot sauce, and pickled jalapeño peppers to the smorgasbord of options. If there are dairy intolerances in your home, substitute the cheese for dairy free cheese, or dairy free sour cream.

If you are looking to lower your daily carb intake, a burrito bowl is a great option. Simply omit the burrito, and provide some extra shredded lettuce for an even healthier alternative.

For other recipes like this, check out our Beef and Bean Burritos, Breakfast Burritos, Mexican Pork Carnitas, or Mexican Marinated Chicken.

Print

Southwest Chicken Burritos

Prep Time

20 mins

Cook Time

5 mins

 

Course: Lunch, Main Course

Servings: 12

Calories: 253 kcal

Ingredients

Ingredients

• 3 chicken breasts boneless, skinless cooked and shredded or cubed
• 1 red bell pepper diced
• 1/2 purple onion minced
• 15 oz. black beans rinsed and drained
• 12 oz. kernel corn drained
• 1 tsp. cumin
• 1/2 cup chunky salsa
• 3/4 cup Tex Mex cheese shredded
• 12 flour tortillas medium

Instructions

Instructions

1. Assembly instructions:
2. Mix the chicken, red pepper, onion, beans, corn, cumin, salsa, and cheese in a bowl. Spread some onto a flour tortilla and wrap burrito style. Do this for all the tortillas. Wrap each one in foil and put in a freezer bag. Freeze.

Cooking instructions:

1. Thaw. Remove foil and transfer burrito to a nonstick skillet over medium-low heat and cook for 3 to 4 minutes per side, or until the burrito is crispy on the outside or heat wrapped in a paper towel in the microwave or leave in the foil and cook in the air fryer at 360° for 5-8 minutes, turning once.

Recipe Notes

One cooked chicken breast equals about 1 cup of cubed or shredded chicken, so if you have a rotisserie chicken, or leftover chicken that you’d like to use for this recipe, you can use about 3 cups to make this meal.