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Easy Freezer-Friendly Protein Burritos with 32g Protein for Quick Meals

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These easy freezer-friendly protein burritos pack 32 grams of protein each, making them perfect for quick, satisfying meals that support your fitness goals. Simple to prepare and ideal for meal prep, they combine seasoned chicken, black beans, brown rice, and cheese wrapped in a soft tortilla.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, diced or shredded
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup shredded cheddar cheese
  • 8 large flour tortillas (10-inch size)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Fresh lime juice, to taste
  • Greek yogurt, plain (optional, for topping or mixing in)

Instructions

  1. Cook 1 cup (190g) of brown rice according to package instructions; set aside to cool slightly.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 finely chopped medium onion for 4-5 minutes until softened and translucent.
  3. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Add 1 pound diced chicken breast to the skillet. Season with 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, salt, and pepper. Cook for 7-8 minutes until chicken is cooked through and lightly browned, stirring occasionally. Add a splash of water or broth if drying out.
  5. In a large mixing bowl, combine the cooked chicken mixture, 1 cup drained black beans, cooked brown rice, and 1 cup shredded cheddar cheese. Add a squeeze of fresh lime juice and chopped cilantro if using. Mix gently but thoroughly.
  6. Warm 8 large flour tortillas briefly in the microwave or on a dry skillet (about 10 seconds each) to make them pliable.
  7. Spoon about ¾ cup of the filling into the center of each tortilla. Fold the sides in and roll tightly from the bottom to form burritos.
  8. Place burritos seam-side down on a baking sheet lined with parchment paper. Freeze for 1-2 hours until firm.
  9. Wrap each burrito tightly in plastic wrap or foil and store in a freezer bag or container.
  10. To serve, unwrap a frozen burrito and microwave on high for 2-3 minutes, flipping halfway, or bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through and tortilla is slightly crisp. Serve with Greek yogurt or salsa.

Notes

Do not overfill burritos to avoid bursting. Drain beans well to prevent sogginess after freezing. Warm tortillas before wrapping to prevent cracking. Reheat in oven or air fryer for crispier texture; microwave for quicker meals. Adding Greek yogurt to filling can add moisture if chicken is dry. Label freezer bags with date and protein count for freshness tracking.

Nutrition

Keywords: protein burritos, freezer-friendly, meal prep, quick meals, chicken burritos, high protein, easy recipe

Find it online: https://perkypan.com/easy-freezer-friendly-protein-burritos-with-32g-protein-for-quick-meals/