I can’t stop making these - freezer burritos for stupid simple weekly meal prep

Ingredients

• 2 pieces Bell Peppers (julienned, diced small but bite‑size)
• 1 piece Jalapeño (ribs removed, seeded for milder heat)
• 0.25 cup Fresh Cilantro (roughly chopped, optional but recommended)
• 1 tablespoon Lime Juice (concentrated bottled lime juice)
• 1.5 teaspoons Salt (about 12 g, adjust to taste)
• 0.25 teaspoon Black Pepper (ground, to taste)
• 2 teaspoons Chili Powder (regular chili powder; ancho can be used for smokiness)
• 1 teaspoon Cumin (ground)
• 1 teaspoon Smoked Paprika (prefer smoked for depth; regular paprika works)
• 1 teaspoon Onion Powder (provides onion flavor without fresh onion)
• 1 teaspoon Garlic Powder (ground garlic)
• 1 can Tomato Sauce (15 oz, simple sauce without additives)
• 0.25 cup Water (to thin sauce as needed)
• 700 grams Cooked Chicken Breast (shredded; about 3 medium breasts, cooked ahead of time)
• 4 wedges Laughing Cow Cream Cheese (50 calorie wedges, adds creaminess and emulsifies sauce)
• 226 grams Mozzarella Cheese (shredded, 8 oz bag)
• 6 pieces Large Flour Tortillas (10‑inch, homemade if possible; store‑bought works)

Instructions

1. Prep Vegetables

   Julienne the bell peppers, dice them into bite‑size pieces, remove the rib and seeds from the jalapeño, and roughly chop the cilantro.

   Time: PT10M

2. Drain Beans

   Open the can of tri‑blend beans, pour into a colander and rinse briefly, then set aside.

   Time: PT2M

3. Sauté Beans and Peppers

   Heat a large skillet over medium‑high heat, add the beans, diced peppers, and a splash of water. Cook, stirring occasionally, until the peppers soften, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

4. Add Spices

   Sprinkle chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper over the bean‑pepper mix. Stir for 2 minutes to toast the spices.

   Time: PT2M

5. Incorporate Tomato Sauce

   Pour the canned tomato sauce into the pan, add ¼ cup water to thin, and stir until fully combined.

   Time: PT2M

6. Add Cooked Chicken

   Add the shredded cooked chicken breasts to the sauce, stirring until each piece is well coated.

   Time: PT2M

7. Melt Cream Cheese

   Break the four wedges of Laughing Cow cream cheese into the pan and stir until fully melted and the sauce becomes glossy.

   Time: PT3M

8. Stir in Mozzarella

   Add the shredded mozzarella and continue stirring until it melts completely, giving the filling a creamy orange hue.

   Time: PT2M

9. Finish with Lime Juice

   Stir in 1 tablespoon of concentrated lime juice for a bright acidic note.

   Time: PT1M

10. Cool Filling

    Spread the hot filling onto a large plate, shaping it into a donut with a hole in the center to promote even cooling. Let sit for 20 minutes at room temperature.

    Time: PT20M

11. Portion Filling

    Weigh the total cooled filling (about 1680 g) and divide into six equal portions of roughly 280 g each using a kitchen scale.

    Time: PT5M

12. Assemble Burritos

    Lay a tortilla flat, place 280 g of filling in the lower third, sprinkle a little fresh cilantro, fold the left and right edges inward, then roll from the bottom up, using your pinkies to tuck and seal the roll tightly.

    Time: PT10M

13. Wrap for Freezing

    Wrap each rolled burrito tightly in parchment paper, then place them on a sheet pan and freeze until solid.

    Time: PT5M

14. Store

    Transfer the frozen burritos to a Ziploc freezer bag, label with date, and store in the freezer for up to 3 months.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

55 g

Fat

25 g

Fiber

6 g