Freezer-Friendly Chicken Chipotle Burritos

Freezer-Friendly Chicken Chipotle Burritos are simple to make, requiring just 30 minutes and basic ingredients. The perfect grab-n-go dinner to have hanging around for nights when life gets busy!

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I haven't been shy about sharing the fact that I have been absentee in the kitchen for the last month or two. With baby #3 on the way, my nausea has been in full swing. We depleted our freezer stash weeks ago and dinners around here had just kinda been grab what you can find or take-out. Basically.. survival mode.

I hesitate to say this because I don't want to jinx myself, buuuuuut... the last couple of days have been better, and some of my energy is returning (hello 2nd trimester!!). Yesterday I set to work on stocking our freezer because, well... it was empty.

In addition to all my regular staples I whipped up some LOTS of these Freezer-Friendly Chipotle Burritos. I served them for dinner, sent Joe to work with one in tow for lunch, and froze the remaining 29! Yep.. I made 32 burritos yesterdays. You guys, that's at least 5 dinners hanging out in the freezer for nights when cooking just isn't going to be happening!

Not only is this recipe freezer-friendly, but it's super easy to throw together. There is minimal chopping required and since the filling comes together in 1 pot and the burritos are served in foil.. there really aren't many dishes to worry about.

At this point, I'm assuming that I have convinced you that the recipe is simple, but I have failed to mention a thing about the delightful flavor combination that is chipotle + chicken. I guess it kind of shows you where my priorities are.

These Freezer-Friendly Chipotle Chicken Burritos combine spicy adobe peppers, Mexican seasoning, corn, sweet potatoes, onions, black beans and cheese. Instead of using sour cream ... Greek yogurt ups the protein, reduces the calories and adds a creamy texture. Seriously, you don't want to miss these!

Time Saving Tips and Tricks:

Prep: There are a couple options for doing a little prep work with these burritos. Veggies can be pre-chopped and/or the meat filling can be made 2-3 days in advance and stored in the fridge until you are ready to complete the recipe. This will make throwing the burritos together a cinch!

Make Ahead: That's the idea! The filling (or fully assembled burritos) can be stored in the fridge for 3-5 days. Extra filling is delicious as a salad topper.

Freezer: Yep! Wrap burritos in plastic wrap or foil and pop them into the freezer. To thaw, stick burrito in the microwave (3-5 minutes) or in the oven until warmed through.

📖 Recipe

Freezer-Friendly Chicken Chipotle Burritos

★★★★★ 5 from 2 reviews

• Author: Bailey Sissom
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 16 burritos 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican

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Description

Freezer-Friendly Chicken Chipotle Burritos are simple to make, requiring just 30 minutes and basic ingredients. The perfect grab-n-go dinner to have hanging around for nights when life gets busy!

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Ingredients

Scale 1x2x3x

Meat Filling:

• 1 Tbs olive oil (add more if meat sticks to pan)
• ½ large onion, diced
• 3 lbs. ground chicken
• 2 TBS taco seasoning (I make my own and use THIS RECIPE)
• 4 chipotle peppers (canned in adobo sauce), minced

Veggie Filling:

• 1 Tbs olive oil (more if veggies stick to pan)
• ½ onion, minced
• 2 Tbs taco seasoning
• 3 cups sweet potatoes, peeled and chopped
• chicken broth (enough to barely cover veggies - about 1 ¼ cup)
• 1 cup frozen corn kernals
• 1 14 oz. can black beans
• 2 cups shredded white cheddar cheese (use pepper jack for a spicier burrito)
• 1 ½ cups plain Greek yogurt

For Serving:

• 16 ten inch tortillas (burrito size)
• avocado, salsa, sour cream, cilantro... whatever you like!

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Instructions

1. Meat Filling: In a large pot, heat olive oil. Add onion, ground chicken, taco seasoning and chipotle peppers. use a wooden spoon to break up the meat. Cook until the chicken is fully browned, stirring often. Transfer cooked meat filling to a large mixing bowl and set aside.
2. Veggie Filling: To the same pot, add 1 Tbs olive oil. Once heated add onion, taco seasoning and sweet potatoes. Pour chicken broth over the top of the veggies, they should be barely covered. Allow veggie filling to simmer until potatoes are fork tender and the liquid has thickened, about 10-12 minutes. Stir in the frozen corn kernels, black beans, cheese and Greek Yogurt. Mix with spoon until combined. Add the meat mixture back into the pot and stir to incorporate.
3. Assembly: To each tortilla, add about ½ cup of filling, fold up the burrito and wrap it with foil or plastic wrap or serve immediately!

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Notes

• Extra burritos can be stored in the fridge or freezer. See Time Saving Tips and Tricks for reheating information.
• Pre-shredded cheese has lots of funky ingredients, grating your own is always best when possible.

Let's Connect: 

• Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
• Interested in more Whole30 meal prep ideas? Follow Simply Sissom on Instagram. I share all my meal plans and behind the scenes prep session videos on Instagram stories.
• Want to prep 5 whole-food meals for a family of 4 in just 45 minutes? Check out my new program, Savvy Mama Meal Prep: Quick and Easy. Use code SMMP50 to save 50%

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