These Green Chili Chicken Freezer Burritos are packed with protein, fiber and veggies for an easy freezer meal that's ready when you need it.
As a dietitian, I love having easy meals ready to go in the freezer! Not only are they incredibly convenient, but having a few homemade meals stocked in the freezer can also save you from spending money on takeout when life gets busy. My Meal Prep Breakfast Burritos are a staple for busy mornings, so I wanted to take that same concept and make a version that's perfect for lunch or dinner.
These Green Chili Chicken Freezer Burritos are packed with protein, fiber and veggies, but the best part is how little work they actually require. The slow cooker does most of the heavy lifting for the chicken, then all you have to do is assemble, wrap and freeze. Make a batch once and you'll have an easy, satisfying meal ready to go whenever you need it.
Why This Recipe Is Dietitian Approved
- High protein. Chicken, black beans and protein wraps make these burritos a satisfying, protein-packed meal.
- Packed with fiber and veggies. Black beans and bell peppers add fiber and veggies to every burrito.
- Make-ahead friendly. Prep a batch ahead of time for an easy lunch or dinner that reheats in minutes.
Green Chili Chicken Freezer Burritos Recipe
Ingredients, Swaps, & Tips
Chicken breast: I use boneless, skinless chicken breast for lean protein. It cooks in the slow cooker until tender and easy to shred.
Salsa Verde: Keeps the chicken juicy while adding tangy, slightly spicy flavor. Your favorite jarred salsa verde works perfectly!
Black beans: Add protein and fiber while helping stretch the filling.
White onion: I dice it small so it cooks down and blends right into the filling.
Bell peppers: I use a mix of colors for the fajita flavor and a little sweetness. Any color works though I do find the taste of red or green tends to work best in this burrito filling.
Cooked rice: Both white and brown rice work well. Use whichever you have on hand!
Shredded cheese: I love sharp cheddar or a Mexican blend for the best melt.
Protein wraps: These keep the burritos high protein without adding a ton of extra calories. Protein wraps are typically smaller than regular burrito-size tortillas, so you can use a regular burrito-sized tortilla if you prefer an easier-to-wrap burrito.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Add the chicken, spices, salsa verde, lime juice, lime zest,onion, and bell peppers to the slow cooker. Cover and cook on low for 4-5 hours, until the chicken is tender and shreds easily.
- While the chicken is cooking, cook rice according to package instructions and set aside.
- Shred the chicken directly in the slow cooker. Stir in the cooked rice, black beans and shredded zucchini (if using).
- Use a slotted spoon to scoop the filling onto each protein wrap, leaving the excess juices behind. Top with shredded cheese.
- Wrap each burrito in parchment paper, then in foil.
- Freeze or refrigerate.
- To reheat, air fry or pan fry until crispy.
Substitutions
Gluten Free
Swap the protein wraps for your favorite gluten free wrap.
Vegan
Skip the chicken and use extra black beans, plus your favorite dairy free cheese.
Dairy Free
Skip the cheese or use a dairy free shredded cheese.
Nut Free
This recipe is naturally nut free.
Equipment
Storage
Store the wrapped Green Chili Chicken Freezer Burritos in a freezer bag or airtight container in the freezer for up to 3 months, or in the fridge for up to 4-5 days.
When you are ready to reheat, simply unwrap the tinfoil and pop the burrito in the air fryer with the parchment paper on!
Top Tips for Success
Use a slotted spoon when scooping the filling onto the wraps. This keeps excess liquid from the slow cooker out of the burrito, helping it stay crispy instead of soggy when reheated.
Frequently Asked Questions
Yes! That's the whole point of these burritos. Make a batch on the weekend and freeze them so you have an easy meal ready to go on busy days.
Unwrap the foil and place the burrito in the air fryer with the parchment paper still on. Air fry straight from frozen at 350°F for about 14-16 minutes, flipping halfway through, until golden and heated through. You can also pan-fry the burrito on both sides until crispy.
Nope! I usually go straight from the freezer to the air fryer. If you thaw one overnight in the fridge, it will only need about 6-8 minutes in the air fryer.
Absolutely! Protein wraps are a great option if you want to boost the protein, but regular burrito-size tortillas work too.
More Staple Freezer Recipes From a Dietitian
If you liked these Green Chili Chicken Freezer Burritos, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these green chili chicken freezer burritos, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Green Chili Chicken Freezer Burritos
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 3 cloves garlic, pressed
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup mild salsa verde
- 3 limes, zest and juice
- ½ cup uncooked basmati rice
- 1 white onion, thinly sliced
- 2 bell peppers, thinly sliced (red or green work best)
- 540 mL can black beans, drained and rinsed
- 6 protein wraps
- 1 ½ cups shredded cheddar cheese
Instructions
- Add the chicken, spices, salsa verde, lime juice, lime zest,onion, and bell peppers to the slow cooker. Cover and cook on low for 4-5 hours, until the chicken is tender and shreds easily.
- While the chicken is cooking, cook rice according to package instructions and set aside.
- Shred the chicken directly in the slow cooker. Stir in the cooked rice, black beans and shredded zucchini (if using).
- Use a slotted spoon to scoop the filling onto each protein wrap, leaving the excess juices behind. Top with shredded cheese.
- Roll the burritos up tightly, folding in the sides as you go.
- Wrap each burrito in parchment paper, then in foil.
- Freeze or refrigerate.
- To reheat, air fry or pan fry until crispy.
Notes
- I always let the filling cool for a few minutes before rolling so the wraps don't get soggy or tear.
- Most protein wraps are typically slightly smaller than a "regular burrito sized- tortilla". If you would like a large option for easier wrapping- regular burrito size tortillas work great too, try to opt for whole grain.
- I wrap them in parchment paper prior to the tinfoil for easier reheating without anything sticking to the burrito! When you are ready to reheat, simply unwrap the tinfoil and pop the burrito in the airfryer with the parchment paper on!
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