These easy chicken burritos are loaded with seasoned rice, pinto beans, juicy chicken, and shredded cheese. They're the perfect meal prep lunch recipe, easy weeknight dinner recipe, or delicious grab-and-go option to have stocked in the freezer at all times!
0 Add the oil to a skillet over medium/high heat. Once hot, add the chopped chicken thighs to the skillet and sprinkle half of the taco seasoning (about 2 tablespoons) over the top. Use a spatula to incorporate the taco seasoning and cook, continuing to stir, for about 10 minutes, until the chicken is cooked through.
1 While the chicken is cooking, follow the package instructions to make the rice. Once the rice is finished, stir in the other half of the taco seasoning (2 tablespoons) and the can of diced tomatoes.
2 Assemble the burritos by adding ¼ cup of rice to the middle of the tortilla, followed by a ¼ cup of pinto beans, and then a ¼ cup of chicken. Top with a ¼ cup of shredded cheese.
3 Roll the burritos by folding in the sides and then rolling the rest of the burrito up.
4 Once the burritos are rolled, you can either enjoy them right away or wrap and freeze them. Either way, heat a tablespoon of oil in a skillet over medium heat. Once hot, place the burritos seam side-down onto the skillet and let them cook for 2-3 minutes, until the seam is sealed.
5 If you plan on enjoying the burritos later and want to store them in the fridge, let them cool completely, and then wrap each burrito in parchment paper and then in foil. Label each foil wrapped burrito, pop them all in a large freezer safe bag, and then store in the freezer for up to 3 months.
6 To reheat the burritos, simply pop them in an air fryer (375°F for 6-7 minutes), oven (350°F 18-20 minutes), or microwave (1-2 minutes), until warmed through.
