Why You’ll Love This these Make-Ahead Sassy Chicken Burritos
These make-ahead chicken burritos are basically your future self’s love letter to your current self, because who doesn’t want to open the freezer and find a homemade meal waiting for them?
The combination of caramelized onions, perfectly seasoned chicken, and fluffy rice creates this incredibly satisfying filling that tastes like you spent hours in the kitchen, even though most of the work happens in one trusty dutch oven.
Plus, with 12 tortillas worth of burritos ready to go, you’re looking at nearly two weeks of lunches or those “what’s for dinner” moments when your brain has officially clocked out for the day.
Ingredients List
You’ll need a handful of pantry staples and some fresh ingredients to create these freezer-friendly flavor bombs that’ll make your future self do a little happy dance.
- 2 chicken bouillon cubes
- 4 cups hot water
- 4 cups instant rice or 2 cups standard rice
- 2 medium chopped onions or 4 tablespoons dried onion
- 4 chopped garlic cloves or 2 teaspoons packaged chopped garlic
- 8 boneless skinless chicken breasts, cut into bite sized pieces
- 6 tablespoons olive oil
- 2 (1 1/2 ounce) packages taco seasoning
- 1 1/2 cups hot water
- 1 cup canned crushed tomatoes
- 8 tablespoons sour cream (1 medium sized container)
- 12 flour tortillas
Health-wise, this recipe gives you some flexibility to make it work for your goals:
- The chicken provides lean protein, though you could easily swap in ground turkey or even black beans for a different twist
- Using instant rice saves time, but brown rice would bump up the fiber content if you don’t mind the longer cooking time
- That sour cream adds richness, but Greek yogurt works as a lighter substitute that still brings the creamy factor
- The taco seasoning packets are convenient, but they do pack some sodium, so homemade seasoning blend lets you control the salt levels
Step by Step Directions
Making these sassy chicken burritos is a straightforward assembly process that sets you up with ready-to-heat meals for busy weeknights.
- Dissolve 2 bouillon cubes in 4 cups hot water, bring to boil, add instant rice and set aside (or cook standard rice covered on low for 20 minutes).
- Heat 6 tablespoons olive oil in large dutch oven and cook chopped onions until caramelized.
- Add garlic and cook until fragrant.
- Add bite-sized chicken pieces, season with salt and pepper, and cook until completely done.
- Stir in taco seasoning and 1½ cups hot water, simmer for 3 minutes.
- Mix in crushed tomatoes and the prepared rice.
- Remove from heat and stir in sour cream.
- Portion 1 to 1.5 cups of mixture into freezer containers.
- Wrap 1-2 tortillas in wax paper (spray with non-stick spray first), seal envelope-style with tape.
- Place wrapped tortillas on top of chicken mixture in containers, cover and freeze.
The cast iron dutch oven provides excellent heat retention and even cooking throughout this recipe, making it ideal for both caramelizing onions and simmering the filling mixture.
Substitutions and Variations
- Tortilla options – Whole wheat, spinach, or corn tortillas all work, though corn tortillas are smaller so you might want to use two per serving
- Make it a bowl – Skip the tortillas entirely and serve over lettuce, rice, or with tortilla chips for a deconstructed burrito situation that’s equally satisfying
Additional Things to Serve With This Dish
These burritos are pretty hearty on their own, but who doesn’t love a good sidekick situation?
- Mexican rice or cilantro lime rice – Because apparently we’re doubling down on the rice theme, and honestly, I’m not mad about it.
- Refried beans or black beans – They add that authentic Mexican restaurant atmosphere, plus extra protein for anyone who thinks chicken isn’t enough (overachievers, am I right?).
- Fresh guacamole and chips – Let’s be real, guac makes everything better, and if you’re already committed to the whole Mexican feast thing, why hold back now?
- Pico de gallo or fresh salsa – The brightness cuts through all that creamy sour cream situation, and your taste buds will thank you for the little wake-up call.
- Mexican street corn (elote) – Messy, buttery, cheesy goodness that pairs perfectly with handheld food, though you might need extra napkins.
- Simple green salad with lime vinaigrette – For when you want to pretend you’re being healthy while demolishing a burrito the size of your forearm.
Cooking Tips & Tricks (Chef’s Notes)
Look, I’m about to save you from some serious burrito-making disasters with these game-changing tips.
- Don’t skip the bouillon step – That flavored rice is doing heavy lifting in the taste department, and plain rice is basically edible cardboard that nobody asked for.
- Caramelize those onions properly – We’re talking golden brown and sweet, not the sad, translucent things you get when you rush the process because you’re hangry.
- Cut chicken into actual bite-sized pieces – Nobody wants to wrestle with a chunk of chicken that’s bigger than their mouth while trying to eat a burrito gracefully.
- Let that taco seasoning simmer – Those three minutes aren’t a suggestion, they’re the difference between “meh” and “where has this been all my life.”
- Cool everything before assembly – Hot filling plus tortilla equals a soggy mess that falls apart faster than my diet plans on a Friday night.
- Wrap those tortillas tight in wax paper – Freezer burn is the enemy of future you, and trust me, future you’ll have opinions about poorly wrapped tortillas.
- Label your containers with dates – Because six months from now, you won’t remember if that mysterious frozen blob is burrito filling or leftover chili, and nobody wants to play freezer roulette.
- Steam tortillas before serving – A few seconds in the microwave with a damp paper towel, and those tortillas go from cardboard to pliable perfection.
Nutritional Facts
Each burrito (makes 8 servings) packs a solid nutritional punch without the guilt trip.
- Calories: Approximately 420-450 per burrito
- Protein: 35-40g (thanks to those generous chicken breasts)
- Carbohydrates: 45-50g (mostly from rice and tortilla)
- Fat: 12-15g (olive oil and sour cream doing their thing)
- Fiber: 3-4g (not bad for a comfort food)
- Sodium: 800-900mg (bouillon and taco seasoning are the culprits)
- Calcium: 150-200mg (tortillas and sour cream contribute)
- Iron: 3-4mg (chicken and enriched flour tortilla)
- Vitamin C: 8-10mg (crushed tomatoes and onions)
- Cholesterol: 70-80mg (all from the chicken)
Fun “Did You Know?”
Ever wonder why burritos became such a freezer meal superstar? I’ll share some fascinating facts!
The burrito’s name literally means “little donkey” in Spanish, supposedly because early versions resembled a donkey’s ear or packed bedroll.
Here’s what’s cool: freezing actually helps tortillas maintain their flexibility better than refrigeration alone.
The rice in our recipe acts as a natural moisture absorber, preventing soggy tortillas.
Taco seasoning was invented in the 1960s by housewives seeking convenient Mexican flavors.
Finally, sour cream’s fat content helps preserve the burrito’s texture during freezing, making it taste fresh when reheated.
