Easy Chicken Burrito Recipe

1. Season the chicken by sprinkling on chili powder, ground cumin, salt and pepper.
2. In a large skillet over medium heat add olive oil and chicken. Cook the chicken until tender, around 7 minutes. Remove from the pan and place on a cutting board to rest for about 5 minutes. Then slice into strips.
3. In the meantime, cook your Spanish rice according to directions. Let it cool.
4. Using a fine mesh strainer, drain and rinse black beans until rinse water runs clear. Set aside and allow to drip until mostly dry.
5. Assemble your burritos. Place 3 Tablespoons of Spanish rice and 4-5 slices of chicken, 2 Tablespoons black beans and about 2 Tablespoons shredded cheese to each tortilla. Pull in each end of tortilla and roll up tightly into a burrito shape.

MAKE IT NOW

1. PAN: Spread a little bit of soft butter on the outside of the burrito. In a large skillet over medium high heat, add burrito and cook for 1-2 minutes, until golden, then flip and cook an additional 1-2 minutes until golden.
2. OVEN: Wrap tortilla in foil and bake at 350 degrees for 15 minutes, or until heated through.
3. MICROWAVE: Wrap burrito in a moist paper towel and cook in microwave on High for 30 seconds to 1 minute or until heated through.

FREEZE FOR LATER

1. Place uncooked chicken burritos into a gallon freezer safe bag, seal removing as much air as possible and freeze. If you plan on removing burritos from freezer for lunches or on the go individually, wrap each in foil first and then place in bag so they don’t stick together.

COOK FROM FROZEN

1. OVEN: Remove from freezer. Take foil wrapped burrito and bake at 350 degrees for 25-30 minutes, or until heated through.
2. MICROWAVE: Remove foil and wrap frozen burrito in a moist paper towel and cook in microwave on High for 2-3 minutes or until heated through.